- 2 scallions, halved
- 1 small serrano chile, stemmed and seeded
- 3 cucumbers, peeled, seeded and quartered
- 2 cups buttermilk
- Salt and Pepper
- 1 cup sour cream
- 2 Tsp chopped fresh dill
- 2 Tsp chopped fresh tarragon
- 2 Tbs chopped or snipped fresh chives, plus more for garnish
In food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until
chunky. Transfer the mixture to a large bowl and stir in the buttermilk and 1 cup water. Season to
taste with the sour cream and herbs. Refrigerate for about 1 hour.