Chilled Cucumber Soup with Pepper
Peel and finely chop the shallot and garlic.
Rinse and halve the cucumber. Remove the seeds, and dice into small pieces. Add to a blender with the shallot, garlic, buttermilk, lemon juice, and creme fraiche. Puree, then season to taste with salt, sugar, and white pepper.
Chill for at least 1 hour in the refrigerator. Garnish with freshly cracked black pepper before serving.