3 lg. cucumbers, peeled, seeded, and diced
4 c. buttermilk
1 1/2 c. dairy sour cream
1 slightly rounded tsp. seasoned salt
1/4 c. dry parsley flakes
2 lg. green onions, chopped fine

Place cucumbers and 1 cup of the buttermilk in a blender. Blend until smooth. Add seasoned salt, dry parsley, and green onions, blend until smooth. Pour out 1/2 of the mixture into a covered pitcher. Add the dairy sour cream to the remaining cucumber mixture and blend well. Stir into the cucumber mixture in the pitcher. Stir in the remaining 3 cups of buttermilk, mix well and chill. Serve with a dollop of sour cream and chopped peanuts on top.