Cold Cucumber Soup

1 tablespoon butter

2 teaspoons olive oil

1 onion, chopped

2- 3 cucumbers, peeled and chopped

1 cup chicken stock

½ cup Daisy light sour cream

2- 8 ounces Fage plain yogurt

½ tablespoon lemon juice

1 cup buttermilk*   

5 sprigs fresh dill, or to taste

¼ teaspoon celery salt

¼ teaspoon paprika

½ teaspoon hot sauce

Salt & pepper to taste

In a skillet sauté the onion in the butter and olive oil until onion is almost clear.  Add cucumbers to the onions and cook for 2-3 minutes.  Scrape cucumber / onion mixture into a blender, add all other ingredients and blend until soup is smooth.  Pour into a container, I pour mine into a glass pitcher that has a lid and then chill the soup for 24 hours before serving. 

*One time I made this and I was out of buttermilk so I used part half & half and part 1 % milk and 2 tablespoons buttermilk powder.