• 1 english cucumber remove the ends, cut in half lengthwise, and rough chop into approx. 2” pieces
• 2 cups buttermilk or use 1½ cups plain yogurt plus ¼ cup water
• 1 large garlic clove peeled and smashed or cut in half
• 2 anchovy fillets that are packed in oil
• 2 small whole scallions trimmed and cut into 2” pieces
• ½ teaspoon jalapeño optional, more or less can be used based on your level of spiciness tolerance
• ½ cup packed mixed fresh herbs leaves only (I used mint, parsley, dill. Other herbs to consider using are tarragon, basil and cilantro.)
• 1 teaspoon white wine vinegar more to taste
• ¾ teaspoon kosher salt plus more to taste

Garnish options

• Crumbled feta cheese, extra-virgin olive oil, fresh corn kernels, herbs, thinly sliced cucumber rounds, chopped red onion, scallion rounds, and/or anything else you can think of!