Photo: © Petrina Tinslay
Pepperoncini (long, thin Italian pickled chiles) give Marcia Kiesel's otherwise-mild soup an appealingly tangy flavor.
How to Make It
Step 1
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.
Step 2
Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.
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