Quick Cucumber Soup
 In the dog days of summer, when we have plenty of cucumbers to go along with tomatoes and zucchini, we donít want to spend a lot of time cooking. Makes 4 servings


Ingredients:
4 scallions, trimmed
2 medium cucumbers, peeled, seeded and coarsely chopped
2 cups low-fat buttermilk
3 tablespoons fresh dill, minced
Salt and white pepper to taste
3 tablespoons toasted chopped walnuts


Instructions:
1. Detach the green parts of the scallions and mince about 3 tablespoons. Set aside.

2. Put the white parts of the scallions and cucumbers in a food processor or blender and puree.

3. Add buttermilk, dill, salt and pepper and blend until smooth.

4. Refrigerate at least an hour, preferably several.

5. Check seasonings and adjust if necessary.

6. Stir in walnuts and sprinkle with the green parts of the scallions.

Cooking Tip
Though you can often substitute dried herbs (especially thyme and sage) for fresh, donít try it with dill. I find dried dill to be bitter and flavorless. Thankfully, fresh dill is available year-round.




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