Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 russet potato (9 ounces), peeled and chopped into 1/2-inch pieces
2 medium cucumbers, peeled and coarsely chopped
Coarse salt and freshly ground pepper
1 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup low-fat buttermilk
3 tablespoons chopped fresh dill
4 cucumber spears, for garnish
Preparation
Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.
