Step #1 In a mixer or food processor/blender puree coarse the cucumbers.
Step #2 In a metal bowl whisk the cucumbers with the buttermilk, the dill & salt to taste & chill the soup, stirring every once in awhile, the sour cream, the oil, covered & set in a bowl of crushed ice & ice water, the vinegar, for 30 mins.
Step #3 Divide the soup between 2 chilled bowls.
Step #4 This recipe yields approximately 2 c, serving 2.