Preheat the oven to 350 degrees F. Spread the almonds on a sheet pan and toast until lightly browned, 5-7 minutes. Let cool, set aside 2 tablespoons for garnish and chop the remainder.
Coarsely chop the cucumber place in the blender. Puree for 30 seconds to 1 minute.
In a large bowl, whisk together the yogurt, buttermilk, cucumber puree, garlic, chives, dill and almonds until combined. Season with salt and black pepper. Refrigerate until well chilled. Garnish soup with almonds and chives.
Recipe by Culinary Thymes at https://www.culinarythymes.com/cool-cucumber-buttermilk-soup-takes-the-heat-off-summer/