








Peel and seed the cucumbers. Cut 1 cup of cucumber into a small dice and set aside.
Roughly chop the rest of the cucumbers. Puree in a blender or food processor with the buttermilk, ½ c of the mixed chopped herbs, ½ tsp salt, and the zest and juice of 1 lemon.
Just before serving, toss the reserved diced cucumbers with the remaining ½ c mixed chopped herbs, a few pinches of salt, the olive oil, and the remaining juice and zest.
Test the soup for seasoning. Serve soup with a spoonful of the relish on top.