|1 lb||cucumbers, seeded, peeled, coarsely chopped, plus cucumbers spears for servings|
|10 small||Pastene peperoncini|
|2 tbsp||chopped dill|
|1 cup||plain whole-milk yogurt|
|1/4 tsp||ground cumin|
- In a blender, puree the chopped cucumbers with chopped peperoncini, pickling liquid, 2 tbsp of dill, yogurt, and buttermilk until very smooth.
- Stir in the cumin and the remaining dill and season with salt.
- Refrigerate until chilled, about 30 minutes.
- Serve each bowl with a whole pepperoncini and cucumber spears on the side.