Chilled Cream of Cucumber Soup with Dill

One of my summer favorites:

Chilled Cream of Cucumber Soup with Dill
3 cucumbers, peeled and seeded
1/2 cup chilled buttermilk
1/2 cup chilled lowfat sour cream
2-1/2 teaspoons distilled white vinegar
1 teaspoon olive oil
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried, crumbled

In a blender, puree the cucumbers, then mix in the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste. Chill the soup, covered for at least 30 minutes. Whisk the soup to recombine, then divide the soup between 2 chilled bowls.