Cold Cucumber Soup
Fresh dill may cost more than you want to spend. Instead, buy good-quality dried dill. Choose a brand with a freshness date and one where the herb is green, not dull. Store in the freezer.
2 cucumbers, seeded
1 small onion
1 cup low-fat sour cream
1 Tbsp prepared mustard
1 tsp salt
1 tsp sugar
3 cup buttermilk
1 Tbsp fresh dill, or 1 teaspoon dried dill
1 Tbsp julienne cucumber peel
Peel and grate the cucumbers. Grate onion. Place both in a medium bowl.
Add sour cream to bowl; mix well. Combine mustard, salt and sugar in a cup; stir well. Add to bowl. Stir well.
Add buttermilk to cucumber mixture in bowl. Stir well. Stir in the fresh dill. Chill until ready to serve.
Pour soup into a serving bowl. Garnish with cucumber peel.
Cold Cucumber Soup tip: The fastest way to seed a cucumber is to cut it lengthwise into quarters, then hold each quarter vertically with one end on the cutting board and slice the seeds away with one motion.