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2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving
||Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth,
1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber.
To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.|