Ingredients

• 3 cucumbers (about 1 1/2 pounds) peeled, seeded, and cut into pieces
• 1/4 teaspoon cuminseed, toasted lightly
• 1 small garlic clove, chopped
• 3/4 cup buttermilk

Instructions

1. In a blender blend the cucumbers, the cuminseed, the garlic, and the buttermilk until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it covered, for 1 hour, or until it is cold.