Can be prepared in 45 minutes or less but requires additional unattended time.

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

　　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.