Home / Soups / Cucumber-Yogurt Soup Peperoncini

Cucumber-Yogurt Soup Peperoncini


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


  • 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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