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.

For a smoother taste, peel the cucumbers. Also replace the buttermilk with smooth no-fat yogurt.

Dill is also nice instead of mint!

This is a low-fat soup.