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Cucumber-Yogurt Soup with Peperoncini


Serves 6
1 lbcucumbers, seeded, peeled, coarsely chopped, plus cucumbers spears for servings
1 (12 oz) jarPastene Peperoncini, drained and chopped
1 cupplain whole-milk yogurt
1 cupbuttermilk
¼ tspground cumin
¼ tspdill, chopped
mint, as garnish
salt to taste


  • In a blender, puree the chopped cucumbers with chopped peperoncini, pickling liquid, dill, yogurt, and buttermilk until very smooth.
  • Stir in the cumin and season with salt.
  • Refrigerate until chilled, about 30 minutes.
  • Garnish with mint and serve each bowl with a whole pepperoncini and cucumber spears on the side.


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