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    Cucumber-Yogurt Soup Peperoncini

    Ingredients

    6 Servings
    1 lbcucumbers, seeded, peeled, coarsely chopped, plus cucumbers spears for servings
    10 smallPastene peperoncini
    2 tbspchopped dill
    1 cupplain whole-milk yogurt
    1 cupbuttermilk
    1/4 tspground cumin
    salt

    Directions

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

     

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