Instructions: This refreshing soup can be eaten as soon as its made, but it also benefits from having time to stand in the refrigerator so the flavors mingle.

Reserve 2 cucumber quarters and 1 bell pepper half for garnish. Coarsely chop remaining cucumbers and bell pepper.

In food processor, combine chopped cucumbers and bell pepper, lettuce, scallions and cilantro. Process until almost smooth. Transfer to large glass or ceramic bowl and stir in chilies, lime juice and cumin. Stir in buttermilk, adding more if needed (consistency should be slightly thick).

Season with salt. Serve right away or cover and refrigerate up to 8 hours.

Just before serving, dice reserved cucumber and bell pepper and sprinkle some over each portion.

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