How To Make Cucumber Gazpacho - Best Recipe | Charleston Magazine

Ingredients

• 1/4 cup finely diced shallot
• 1/2 cup peeled and seeded cucumber, finely diced
• 2 tsp. kosher salt, divided
• 1 large English cucumber, roughly chopped (about 4 cups)
• 1/4 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 1 Tbs. lemon zest
• 1 Tbs. freshly minced garlic
• 2 Tbs. chopped fresh dill, plus more for garnish
• 1/2 cup whole buttermilk
• 1½ cups sour cream or whole milk yogurt
• 1/4 tsp. freshly ground pepper
• Cucumber slices, for garnish