Cucumber-Yogurt Soup with Pepperoncini

Name: Cucumber-Yogurt Soup with Pepperoncini
Yield: 6
Ingredients: 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; ¼ cup plus 2 tablespoons chopped dill; 1 cup plain whole-milk yogurt; 1 cup buttermilk; ¼ teaspoon ground cumin; Salt

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Pepperoncini (long, thin Italian pickled chiles) give Marcia Kiesel's otherwise-mild soup an appealingly tangy flavor.

By Marcia Kiesel

Recipe by Food & Wine September 2009

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Credit: © Petrina Tinslay

Recipe Summary test

Yield:

Ingredients

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
¼ cup plus 2 tablespoons chopped dill
1 cup plain whole-milk yogurt
1 cup buttermilk
¼ teaspoon ground cumin
Salt

Directions

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.

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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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Cucumber-Yogurt Soup with Pepperoncini

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Cucumber-Yogurt Soup with Pepperoncini

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Cucumber-Yogurt Soup with Pepperoncini