Chilled Cream of Cucumber Soup with Dill

In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls. This recipe yields approximately 2 cups, serving 2. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8710) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 59 Calories (kcal); 3g Total Fat; (36% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.