|1 lb||cucumbers, seeded, peeled, coarsely chopped, plus cucumbers spears for servings|
|1 (12 oz) jar||Pastene Peperoncini, drained and chopped|
|1 cup||plain whole-milk yogurt|
|¼ tsp||ground cumin|
|¼ tsp||dill, chopped|
|mint, as garnish|
|salt to taste|
- In a blender, puree the chopped cucumbers with chopped peperoncini, pickling liquid, dill, yogurt, and buttermilk until very smooth.
- Stir in the cumin and season with salt.
- Refrigerate until chilled, about 30 minutes.
- Garnish with mint and serve each bowl with a whole pepperoncini and cucumber spears on the side.