Cold Cucumber Soup

Two summers ago, a few hours before my daughter was born, I put together a cool cucumber soup, covered it with plastic wrap and put it in the fridge, not to be seen until dinner time. As it turned out, that was the last I saw of it until over a week later. The c-section I had kept me from going downstairs much of the first week I was home from the hospital and I studiously avoided the kitchen with its piled up dishes. When I eventually ventured down to the kitchen and opened the fridge, I was greeted by my neatly covered cucumber soup, untouched and covered by a layer of gray mold.

Cold Cucumber Soup
(this recipe is in my folder and I think I printed it from cooksrecipes.com)

2 garlic cloves
1/2 tsp salt
3 cucumbers
1 1/2 cups buttermilk
1/4 C mint leaves
1 tbsp red wine vinegar
Pepper

Peel and crush garlic and place all the ingredients in a blender, blending until smooth. Taste for salt and pepper and serve at room temperature or chilled.