If you don’t have buttermilk or sour cream, feel free to substitute with plain yogurt.

• Prep time: 10 minutes
• Yield: Makes 3 to 4 servings

Ingredients

• 2 large cucumbers (about 1 1/2 pounds total)
• 2 tablespoons chopped onion (white, red, or green)
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon rice vinegar
• 1 tablespoon extra virgin olive oil
• 2 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• Pinch black pepper

Method

1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.

2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.

At this point you can make ahead and chill.

3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.