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7/06/2010

Cucumber Soup with Dill

I make this every summer and our family loves it. It's a great way to use up excess cucumbers.

Jim Long's Summer Cucumber Soup
Peel and slice 5 medium cucumbers, setting aside half the mixture.
Peel and slice 1 medium onion
2 teaspoons light vegetable oil

In a skillet, using the 2 teaspoons vegetable oil, saute half of the cucumbers and all of the onion until the onion is tender. Drain and let cool.

Put the cucumber/onion saute in a food processor and pulse blend until smooth. Pour into a bowl.
Place the remaining cucumbers in the food processor and to that add:
1 cup sour cream
4 cups buttermilk
1 tablespoon freshly chopped dill
1 teaspoon any brand hot sauce (don't leave it out, it adds flavor, not heat)
Dash salt

Process until smooth, then add to the cooked cucumbers/onions. Chill in the refrigerator for at least 2 hours before serving. Add freshly chopped dill  and chopped cucumber as a topping on the bowls of soup. (I usually chill the bowls or cups, too).