Chilled Cream Of Cucumber Soup With Dill

Directions

1. In a blender or possibly food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the lowfat sour cream, the vinegar, the oil, the dill and salt to taste and refrigeratethe soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 min. Divide the soup between 2 chilled bowls.
2. This recipe yields approximately 2 c., serving 2.