Ingredients
6 Servings
| 1 lb | cucumbers, seeded, peeled, coarsely chopped, plus cucumbers spears for servings | |
| 10 small | Pastene peperoncini | |
| 2 tbsp | chopped dill | |
| 1 cup | plain whole-milk yogurt | |
| 1 cup | buttermilk | |
| 1/4 tsp | ground cumin | |
| salt |
Directions
- In a blender, puree the chopped cucumbers with chopped peperoncini, pickling liquid, 2 tbsp of dill, yogurt, and buttermilk until very smooth.
- Stir in the cumin and the remaining dill and season with salt.
- Refrigerate until chilled, about 30 minutes.
- Serve each bowl with a whole pepperoncini and cucumber spears on the side.