Recipe: Cold Cucumber Yogurt Soup

by Anne Maxfield on July 16, 2010

Accidental Locavore Cucumber SoupThis is a refreshing cold soup with a bit of a kick (adapted from Food & Wine Magazine).
6 Servings
1 pound of cucumbers (about 3), peeled, seeded and chopped into 1” pieces. To seed a cucumber, cut in half the long way, and run a teaspoon down through the seeds until they’re all gone
10 pepperoncini. Stem and coarsely chop 4-5 of them, use the rest for garnish
¼ cup of the juice from the peperoncini jar
¼ cup plus 2 tablespoons dill chopped
1 cup plain yogurt
1 cup buttermilk
• ¼ teaspoon (or more to taste) cumin

Salt
Put all ingredients in the work bowl of a food processor or blender. Process until it’s as smooth as you like (I like mine a little coarse). Chill. Serve with extra pepperoncini and dill as garnish.

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