2 cucumbers, peeled and seeded
1⁄2 cup buttermilk, chilled
1⁄2 cup nonfat, sour cream, chilled
2 1⁄2 teaspoons white vinegar
1 teaspoon olive oil
1⁄2 teaspoon dried dill, crumbled
Coarsely purée cucumbers in a blender or food processor.
Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.