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).
That sounds good! Serve with cucumber sandwiches a la "The Importance of Being Ernest," and you'd have a great setting for Tea!
ReplyDeleteI've been using your recipe for the past three summers, very happily--it seems to be foolproof, which helps me a lot because I don't routinely cook, and can easily be distracted or become impatient, and no matter what I do it's still fantastic. Dill from the jar can actually taste as good, in its way, as fresh, at least to this philistine's palate. Thanks for this simple gem, Jim!
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