Chilled Cream of Cucumber Soup with Dill

• 2 cucumbers, peeled and seeded
• 1/2 cup chilled buttermilk
• 1/2 cup chilled lowfat sour cream
• 2 1/2 teaspoons distilled white vinegar
• 1 teaspoon olive oil
• 1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried, crumbled

1. In a blender or food processor puree coarse the cucumbers.
2. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes.
3. Divide the soup between 2 chilled bowls.

cucumbers, chilled buttermilk, chilled lowfat sour cream, white vinegar, olive oil, dill

Taken from www.foodnetwork.com/recipes/chilled-cream-of-cucumber-soup-with-dill.html (may not work)