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Title: Chef Norbert's Cold Cucumber Soup (Bavarian Wurst House)
Categories: Squash, Vegetables, Citrus, Herbs, Dairy
Yield: 7 Servings

1 Cucumber; 8" - 10" long
1 md Onion; in small chunks
Juice of 1 lemon
Juice of 1 lime
15 Sprigs fresh dill
1 cl Garlic
3/4 c Buttermilk
ds Salt
Fresh ground white pepper
ds Hot pepper sauce; to taste
3/4 c Sour cream

Peel cucumber, slice lengthwise and remove seeds. Cut
into small chunks.

In a mixing bowl, combine cucumber, onion, lemon and
lime juices, dill (without the stems) and garlic. Add
buttermilk, salt, pepper and hot sauce. Let rest about
30 minutes.

Transfer mixture to a food processor or blender. (I have
an Osterizer blender and use the grind button for 2 to 3
minutes

If you prefer an extra-fine and smoother consistency,
process the mixture longer.) An immersion blender also
can be used.

Transfer to a bowl and adjust seasonings. Cover and
refrigerate 3 to 4 hours.

Makes: 6 to 8 cups

RECIPE FROM: http://archive.jsonline.com

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