Rosalind Rosenberg, Eagle Watch Sunday Women B6
2 large cucumbers (about 1 ½ pounds total)
2 Tbsp. chopped onion (white, red, or green)
½ cup buttermilk*
¼ cup sour cream
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh dill, chopped
½ tsp. kosher salt
black pepper to taste
*Sour cream or plain yogurt may be substituted.
Peel, seed, and roughly chop the cucumbers. Chop the onion and dill. Blend all the ingredients in blender and pulse until completely smooth.
