Ingredients

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

Preparation

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.