Instructions:
Remove ends of cucumbers. Pare one, then slice into 1/4-inch slices. If skins feel waxy, par both cucumbers. Select four unpared slices for garnish. Cut these again to yield eight very thin slices. Wrap and store in refrigerator.

Pour 1 cup buttermilk into blender or food processor; add half the cucumber slices. Blend at high speed for 30-40 seconds, until smooth. Add remaining cucumber slices, salt, lemon juice, and onion; blend for about 1 minutes. Stir in remaining buttermilk to mix thoroughly. Pour into a 1-quart jar.

Cover and refrigerate for at least 2 hours. (do not keep longer than 48 hours before using.) Serve garnished with thin slices of cucumber and a sprinkling of paprika or dill.

Nutrition Facts:
Amount Per  Serving: Calories 96
Fat 2 g, Cholesterol 5 mg, 
Sodium 735 mg, 

Quantity: 
Makes 4 Cup Servings