I was given two small home-grown cucumbers by Carling today, the dark green coarse skin garden kind which is so tasty. Perfect for a refreshing chilled soup.
I peeled them, cut them in quarters lengthwise, removed the seeds and put them in the food processor with two green onions, and the leaves of a sprig of mint with a bit of salt. I added half a bunch of watercress to give the soup a pale green color and two and a half cups of buttermilk. Then just had to blend, chill two hours, pour into nice bowls, cups or glasses just before serving.
Dill is also nice instead of mint!
This is a low-fat soup.