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Cucumber Yogurt Soup with Peperoncini


Serves 6
1 lb cucumbers, seeded, peeled, coarsely chopped, reserving 4 cucumber spears for garnish
1 12 oz jar Pastene Peperoncini, drained and chopped, reserving 4 for garnish and ¼ cup pickling liquid
1 cup plain whole-milk yogurt
1 cup buttermilk
¼ tsp ground cumin
¼ cup dill, chopped
salt to taste


Prep time: 10 minutes | Cook time: 30 minutes

  • In a blender, puree the chopped cucumbers with peperoncini, pickling liquid, 2 Tbsp dill, yogurt, and buttermilk until very smooth.
  • Stir in the cumin remaining dill and season with salt.
  • Refrigerate until chilled, about 30 minutes.
  • Serve chilled with a whole pepperoncini and cucumber spear on the side.

Product Used

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