Peel and seed three cucumbers. Chop them up and put in a blender with two cups of buttermilk, a half cup of sour cream, a tablespoon of olive oil, a couple of tablespoons of freshly chopped dill, a pinch of sugar, salt, and a splash of white wine vinegar. Puree and garnish with fresh dill. Serve with crusty bread.

— Recipe from Mark Bittman’s Kitchen Exp…