Cucumber-Yogurt Soup with Pepperoncini

Cucumber-Yogurt Soup with Pepperoncini Recipe
Photo: © Petrina Tinslay
Pepperoncini (long, thin Italian pickled chiles) give Marcia Kiesel's otherwise-mild soup an appealingly tangy flavor.



Recipe from

Food & Wine


1 pound cucumbers peeled, seeded and coarsely chopped plus cucumber spears for serving
10 pepperoncini, 4 stemmed, seeded and chopped plus 1/4 cup of liquid from the jar
1/4 cup plus 2 tablespoons chopped dill
1 cup plain whole-milk yogurt
1 cup buttermilk
1/4 teaspoon ground cumin


In a blender, puree the chopped cucumbers with the chopped pepperoncini, the pickling liquid, 2 tablespoons of the dill, the yogurt and buttermilk until very smooth. Stir in the cumin and the remaining dill and season with salt. Refrigerate until chilled, about 30 minutes.

Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.

Marcia Kiesel,

Food & Wine

September 2009