- 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.
Refrigerate, covered, up to 1 day.