In a bowl, whisk together the tomato juice, buttermilk, mayo, sour cream, lemon juice, and dill. Season well with sea salt and coarsely ground black pepper. Transfer to a jar with tight-fitting lid and refrigerate until ready to serve. Yield: about 1 1/2 cups. Notes: For a thicker dressing, use 1/2 cup sour cream and omit the buttermilk.
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