4 cucumbers, peeled, seeded, chopped
2 stalks celery (optional), peeled, chopped
1 tablespoon fresh chopped dill or 1 teaspoon dried
¼ teaspoon sea salt
White pepper to taste
2 cups Shetler’s buttermilk
2 tablespoons chopped parsley
Place ingredients in blender or food processor and puree in batches until smooth. Chill before serving. Serve garnished with extra chopped parsley and dill.