This recipe is a great- low calorie Summer Soup.


Ingredients:

2 medium cucumbers (approximately 8 inches long) peeled and seeded

3 medium scallions (white and green parts)

1 cup vegetable broth

6 sprigs fresh dill (cut in half) or 1/2 teaspoon dry dill weed

1 cup buttermilk

1/4 Worcestershire Sauce

1/4 teaspoon salt (or to taste)

1/8 teaspoon pepper


Cooking Instructions:

1. Place cucmbers, scallions, vegetable broth, and dill in a blender container.
    Cover and blend until smooth.

2. Add buttermilk, Worcestershire Sauce, salt, and pepper to mixture.
   Cover and blend until combined.

3. Chill until set.

Variations:

substitute fresh cilantro for dill

use additional broth in place of buttermilk and use red pepper instead of black pepper.

add thin peeled carrot slices to top of soup as additional color - when serving.