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