Instructions: In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls.

This recipe yields approximately 2 cups, serving 2.

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