• 2 large cucumbers
• ¼ cup chopped sweet yellow onion
• 2 cups Cultured Buttermilk (from The Non-Dairy Formulary)
• sea salt or kosher salt and coarse ground black pepper, to taste
• thinly sliced cucumber rounds, cold-pressed olive oil and minced chives or dill for garnish
Thinly slice several cucumber rounds with the peel intact and set aside in the refrigerator until ready to serve the soup.
Peel the remaining cucumbers, cut in half and scrape out the seeds with a spoon. Chop the cucumbers and add to a blender with the onion, ¾ teaspoon salt and the buttermilk. Process the mixture until smooth.
Pour the mixture into a container and season with black pepper, to taste, and additional salt as desired. Cover and refrigerate until chilled, at least 1 hour. To serve, ladle into soup bowls and top with the cucumber rounds, minced chives or dill and a drizzle of cold-pressed olive oil.