Cool Cucumber & Dill Soup

4 large cucumbers, peeled, seeded, chopped
1 small white onion, chopped
1 quart chicken stock
3/4 cup sour cream
1-1/2 cup plain yogurt
8 4 inch fresh dill sprigs
Dash of Tabasco
1 cup Buttermilk
Borage Blossoms for garnish

In a skillet, slowly cook half of the cucumbers and onion for about 10 minutes or until tender. Combine the remaining ingredients, then puree in a blender. Taste, and add salt and more fresh dill if needed. Puree again and chill for several hours.

Service ice cold in chilled bowls and garnished with chopped dill and a borage blossom.

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