3 six-inch cucumbers (or 2 English cucumbers)peeled, quartered, and seeded
1/4 cup chopped white or yellow onions
1 peeled garlic clove
2 cups buttermilk
Puree cucumbers and onions (in batches, if necessary) in a blender, using the buttermilk as the liquid medium.
Pour through a sieve into a large bowl to remove any remaining large pieces.
2 cups sour cream, whisked till completely smooth
16 oz plain yogurt, whisked till completely smooth
1 cup milk
1 teaspoon salt
3 tablespoons lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
2 tablespoons granulated sugar (more or less to taste)
Stir this mixture till combined, cover and chill overnight before serving, for the best flavor. Garnish with dill sprigs and/or fresh borage flowers, if desired.
Serves 8 – 10