Ingredients
- 1 cucumber
- 1 clove garlic
- 1 quart buttermilk
- 1 knife tip ground cumin
- 1 Tablespoon fresh dill, chopped
- Salt and pepper to taste
- Dark bread
Directions
Peel and seed cucumber. Cut slices in finger-thick chunks. Put in blender with other ingredients except dark bread. Blend. Refrigerate at least 1/2 hour before serving. Cut dark bread into cubes. Toast to croutons in a thick pan. Blend soup again before serving. Add croutons when serving.
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Submitted 6/13/05.
Source: 1st Traveler's Choice Internet Cookbook
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Chilled Cucumber Soup