Yield: 6 servings

2 Tablespoons canola oil
1/4 teaspoon mustard seeds
2 large cucumbers
4 cups buttermilk
1/4 cup fresh dill, chopped
Coarse salt to taste

Heat the oil in a small sauté pan over medium heat. Add the mustard seeds and sauté for about 2 minutes, or until the seeds begin to take on some color and are very aromatic. Remove from the heat and allow to cool.

Peel and seed the cucumbers. Cut into 1/4-inch dice and place in a large non-reactive container. Stir in the buttermilk, dill, salt and mustard seeds. Cover and refrigerate for at least 4 hours, until chilled.

When ready to serve, pour into a shallow soup bowl and serve.