Recipes:
## **Summer Cucumber Soup**
**Serves 6**
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### **Ingredients**
* 2 cucumbers, seeded
* 1 small onion
* 1 cup low-fat sour cream
* 1 tablespoon prepared mustard
* 1 teaspoon salt
* 1 teaspoon sugar
* 3 cups buttermilk
* 1 tablespoon minced fresh dill **or** 1 teaspoon dried dill
* 1 tablespoon julienne cucumber peel
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### **Make Ahead**
For the best flavor, prepare this soup **12 hours ahead** and refrigerate until ready to serve.
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### **Variation**
Chopped fresh mint used in place of dill will give this soup a refreshing boost.
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### **Directions**
1. Peel and grate the cucumbers. Grate onion. Place both in a medium bowl.
2. Add sour cream to bowl; mix well. Combine mustard, salt and sugar in a cup; stir well. Add to bowl. Stir well.
3. Add buttermilk to cucumber mixture in bowl. Stir well. Stir in the fresh dill. Chill until ready to serve.
4. Pour soup into a serving bowl. Garnish with cucumber peel.
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### Make It Quicker
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.
