Cold cucumber & dill soup with smoke salmon point toasts

Four 4 servings
need one blender
prep time 15 minutes
preparation time 10 minutes
mise en place for the soup:
one quart plain low or no fat yogurt
one cup sour cream
one cup buttermilk
two cups white toast crust removed and diced
one large clove garlic
one cup chopped dill
one quart diced cucumber (seeds removed, preferably peeled)
1/2 cup sliced almonds (toasted changes flavor of soup a little heartier)
Preparation: Place all ingredients except almonds and bread into blenfer and blen for 15 seconds.
Add bread and almonds and blend, Salt and white pepper to taste. Chill one hour.

For salmon point toast
mise en place
Two slices white toast crust removed
one table spoon soft butter (sweet or salted)
four slices smoked salmon (about 4 oz.)
two tablespoons of fine diced shallot or red onion
preparation: Butter toast points, place salmon flat on top, sprinkle with onion, sprinkle of cracked black pepper or fine ground white pepper, slce diagonally and serve alongside soup.