Elevated Cold Cucumber-Buttermilk Soup

4 large cucumbers
4 green onions
2½ cups buttermilk
¾ teaspoon salt, or to taste
2 teaspoons chopped fresh dill

Optional: cherry tomatoes cut in half, edible flowers or even lump crab meat.

Equipment: Food Processor preferred or Blender

Peel the cucumbers, remove and discard the seeds, and cut them into chunks. Cut the green onions into chunks, using the green and white portions. Put the cucumbers and green onions into a food processor and process the vegetables to a coarse purée.

Add the buttermilk, salt, and dill. Process until the soup is smooth. Taste and add more salt, if needed.

Chill the soup for 3–4 hours. Serve cold in chilled bowls with optional ingredients if desired.