Cold Cucumber Soup for Summer

Cold Cucumber Soup I learned this recipe from the late Billy Joe Tatum many years ago. I've made cucumber soup half my lifetime but Billy Joe's method completely changed my method. Ingredients 3 or 4 medium to large cucumbers Half of one average-sized onion, sliced 3 tablespoons butter 3/4 cup plain yogurt 1 1/2 cups buttermilk 3 cups chicken broth Fresh dill Salt to taste Start with 3 or 4 medium to large cucumbers. Peel if the skin is bitter, otherwise peel or don't peel. Remove the seeds if they are large. Slice cucumbers and set half aside. In a skillet, melt about 3 tablespoons butter, then add in HALF of the sliced cucumbers and the onions. Simmer about 5 to 7 minutes. Add approximately 2 cups chicken broth (canned or fresh, whatever you have on hand). Continue simmering for another 5 to 8 minutes, just until the onion is nearly transparent. Working in batches, put the simmered cucumber and onion in a blender with another 1 cup chicken broth and the remaining fresh cucumber slices. Add the fresh dill, yogurt and buttermilk and blend well. Chill several hours or overnight before serving. Add a dollop of yogurt or sour cream and some diced cucumber and dill as garnish on top.