Cucumber Buttermilk Soup

I created this recipe because I had run out of ideas for the abundant harvest of cucumbers we currently enjoy. It is based on a classic cream of cucumber soup, but with far less fat. The acid tang of the buttermilk is enhanced by a touch of cider vinegar. Country flavors come together to re-imagine a classic!

Cucumber Buttermilk Soup

Makes 2 servings, easily multiplied

1 teaspoon canola oil
3 medium cucumbers, seeded and diced, about 2 cups
1/3 cup diced Vidalia onion, or other sweet onion
1/2 cup chicken broth
1/8 teaspoon garlic powder
1/2 cup buttermilk, or more, if needed
2 tablespoons chopped fresh dill leaves
2 teaspoons cider vinegar
dash of hot sauce
Salt and pepper

In a medium saucepan, heat the oil over medium-low heat. Add the onion, cover, turn the heat to low, and cook gently until the onion is translucent. Uncover, add the cucumbers, and cook, stirring once or twice, for a minute or two. Add the chicken broth and the garlic powder, increase the heat, and simmer the soup, covered, for 5 minutes. Transfer the soup to a blender jar and allow to cool for 15-20 minutes. Add the buttermilk, cold from the refrigerator, to the blender, along with the dill. Puree the soup. If you wish, strain the soup. Transfer the soup to a metal bowl, add the vinegar and hot sauce, and salt and pepper to taste. Place the bowl in the refrigerator to chill.

Before serving the soup, taste and correct the seasoning. Garnish with diced cucumber, some dill leaves and/or freshly picked cucumber flowers.

Variations: Use another herb  instead of the dill. Try a different type of vinegar or lemon juice for a flavor change.