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Ingredients
| canola oil - for salads, woks and light frying: 2 Tbl |
| yellow mustard seed: 1/4 tsp |
| cucumbers: 2 |
| buttermilk: 4 cups |
| fresh dill weed (sprigs): 1/4 cup (chopped) |
| sea salt |
Chilled Cucumber Soup With Dill and Mustard Seeds
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
2 min -
Servings
6 serving(s)
Tags
- Heat the oil in a small sauté pan over medium heat. Add the mustard seeds and sauté for about 2 minutes, or until the seeds begin to take on some color and are very aromatic. Remove from the heat and allow to cool.
- Peel and seed the cucumbers. Cut into 1/4-inch dice and place in a large non-reactive container. Stir in the buttermilk, dill, salt and mustard seeds. Cover and refrigerate for at least 4 hours, until chilled.
- When ready to serve, pour into a shallow soup bowl and serve.