Recipe for cold sweet pepper and asparagus soup

I made this up bc it's so so hot in Miami and there's nothing like a chilled soup to 'ease' some of that heat. So here's the recipe:

2 red sweet peppers (or you can use the roasted ones from a jar)

2 cups cooked (slightly asparagus)

3 potatoes peeled and cooked

3 tbs. butter

2 cups chicken stock or broth

1 cup white onions (or two leeks)

s & p

2 cups buttermilk

Saute onions in the butter (don't burn them) add peppers, asparagus and potatoes and cook for about 3 minutes, stirring so as not to burn vegetables. Add two cups of chicken stock and let simmer for 10 minutes. Take the mixture and put into a Cuisinart, blender or use a hand-held mixer. Puree until all lumps are out. Add buttermilk and salt and pepper to taste. Chill for six hours. May be served with croutons.

Serves 6