Soup - Cucumber-Yogurt Soup with Pepperoncini
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This soup is a nice palate cleanser when going from appetizers to dinner. It is light and interesting and also extremely easy to make. I’ve made it with both pickling cucumbers from our garden and store bought English cucumbers and it works either way. When served in cups it is easy for people to drink and you can place the pepperoncini nicely across the top of the glass as in the photo. But it can also be served in bowls. This soup is best served in small proportions, around 1 cup or less per person and it can be made the night before and kept refrigerated. It will also keep for several days.
Category : Summer Recipes 2009
Ingredients:
- 1 pound cucumbers—peeled, seeded and coarsely chopped, plus cucumber spears for serving
- 10 small 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
- Salt
- Toothpicks (NOTE: often interesting toothpicks can be found in the Liquor and Spirits section of the store along with bar supplies.)
Directions:
- 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. (NOTE: the dill is best if finely chopped)
- Refrigerate until chilled, about 30 minutes.
- Ladle the soup into bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.
Yield: 10 Servings (1 cup each)