1 cucumber 
1 clove garlic 
1 quart buttermilk 
1 knife tip ground cumin 
1 Tablespoon fresh dill, chopped 
Salt and pepper to taste 
Dark bread

Peel and seed cucumber. Cut slices in finger-thick chunks.
Put in blender with other ingredients except dark bread. Blend.
Refrigerate at least 1/2 hour before serving.
Cut dark bread into cubes. 
Toast to croutons in a thick pan. 
Blend soup again before serving.

Add croutons when serving.

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