Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 3 cups, serving 3 to 4
Ingredients
3 cucumbers (about 1 1/2 pounds) peeled, seeded, and cut into pieces
1/4 teaspoon cuminseed, toasted lightly
1 small garlic clove, chopped
3/4 cup buttermilk
Preparation
In a blender blend the cucumbers, the cuminseed, the garlic, and the buttermilk until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it covered, for 1 hour, or until it is cold.
