Cucumber & Buttermilk Soup
Cucumber and Buttermilk Soup from Where There's Smoke by Barton Seaver
• 11/2 pounds cucumbers, ends trimmed
Roughly chop the cucumbers and place them in a blender. Add the lime juice, dill, buttermilk, and a good pinch of salt. Purée 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!