This 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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