Cucumber-Yogurt Soup with Pepperoncini

Cucumber-Yogurt Soup with Pepperoncini
Photo by Petrina Tinslay

Ingredients

  • 0.25 cup(s) plus 2 tablespoons chopped dill
  • 1 cup(s) plain whole-milk yogurt
  • 0.25 teaspoon(s) ground cumin
  • 1 cup(s) buttermilk
  • 1 pound(s) cucumbers—peeled
  • 10 small pepperoncini—4 stemmed
  • Salt

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 b...

View full recipe at Food & Wine

Comments

Variations on Cucumber-Yogurt Soup with Pepperoncini

  • Cucumber-Yogurt Soup with Pepperoncini
    • Salt
    • 1 cup plain whole-milk yogurt
    • 1 pound cucumbers peeled, seeded and coarsely chopped plus cucumber spears for serving
    • +3 other ingredients


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