2 med. size cucumbers, peeled, seeded and chopped
1 med. size red onion, sliced thin
1 1/2 tsp. dill weed
2 tbsp. minced fresh mint or 2 tbsp. mint flakes
2 c. buttermilk
1/2 c. plain low-fat yogurt
1/2 c. chicken broth
1 1/2 tbsp. chopped walnuts
3 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper

Place the cucumbers, onion, dill and mint in a food processor and whirl for 30 seconds. Add the buttermilk, yogurt, chicken broth, and walnuts, whirl 20 seconds longer or until well blended.

Transfer to a medium size bowl, stir in the vinegar, salt, black pepper, and cayenne pepper, cover and chill in the refrigerator at least 5 hours.