Cucumber and Buttermilk Soup from Where There's Smoke by Barton Seaver
There is something really fun about sipping a refreshingly cool yet substantial pure of fresh vegetables as the sun sets on a warm evening. Cucumbers are probably best suited to this type of soup, as no matter how they are prepared, their primary characteristic is a chilly disposition. If the peel is particularly thick, then remove half before chopping. Add a little dill and the tang of buttermilk, and this super-easy dish is finished in just a few minutes.
11/2 pounds cucumbers, ends trimmed
Juice of 1 lime
1/2 bunch fresh dill
2 cups buttermilk
Hot sauce or extra-virgin olive oil (optional)
Roughly chop the cucumbers and place them in a blender. Add the lime juice, dill, buttermilk, and a good pinch of salt. Pure on high speed until the soup is smooth and creamy. Check the seasoning and adjust if necessary. Pour the soup into an airtight container and chill for at least 30 minutes or until ready to serve.
Ladle the soup into bowls and top it with a drizzle of hot sauce or olive oil, depending on your preference. Both are good!