Cucumber-Yogurt Soup with Pepperoncini Recipe

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Harriet Published: July 14, 2021 Modified: July 23, 2021
Cucumber-Yogurt Soup with Pepperoncini Recipe

How To Make Cucumber-Yogurt Soup with Pepperoncini

Made with whole milk yogurt, cucumbers, and buttermilk, this chilled cucumber-yogurt soup is given a tangy twist with pepperoncini.

Preparation: 15 minutes
Cooking:
Chill Time: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1lbcucumbers
  • 10small pepperoncini
  • ¼cupliquid from pepperoncini jar
  • ¼cupdill,chopped, plus 2 tbsp more
  • 1cupplain whole milk yogurt
  • 1cupbuttermilk
  • ¼tspground cumin
  • salt,to taste

Instructions

  1. In a blender, puree the chopped cucumbers with the chopped pepperoncini, the pickling liquid, 2 tablespoons of the dill, the yogurt, and buttermilk until very smooth.

  2. Stir in the cumin and the remaining dill and season with salt. Refrigerate for about 30 minutes until chilled.

  3. Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.

Nutrition

  • Calories: 55.92kcal
  • Fat: 1.84g
  • Saturated Fat: 1.12g
  • Monounsaturated Fat: 0.49g
  • Polyunsaturated Fat: 0.10g
  • Carbohydrates: 7.29g
  • Fiber: 0.58g
  • Sugar: 5.12g
  • Protein: 3.41g
  • Cholesterol: 6.94mg
  • Sodium: 403.60mg
  • Calcium: 117.00mg
  • Potassium: 263.52mg
  • Iron: 0.46mg
  • Vitamin A: 23.28µg
  • Vitamin C: 10.41mg

How To Make Cucumber-Yogurt Soup with Pepperoncini

Preparation: 15 minutes
Cooking:
Chilling Time: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1lbcucumbers
  • 10small pepperoncini
  • ¼cuppepperoncini,liquid from the jar
  • ¼cupdill,chopped
  • 2tbspdill,chopped
  • 1cupplain whole milk yogurt
  • 1cupbuttermilk
  • ¼tspground cumin
  • salt

Instructions

  1. In a blender, puree the chopped cucumbers with the chopped pepperoncini, the pickling liquid, 2 tablespoons of the dill, the yogurt, and buttermilk until very smooth

  2. Stir in the cumin and the remaining dill and season with salt

  3. Refrigerate until chilled, about 30 minutes

  4. Ladle the soup into 6 bowls

  5. Serve each bowl with a whole pepperoncini and cucumber spears on the side

  6.  

Nutrition

  • Calories: 58.53kcal
  • Fat: 1.89g
  • Saturated Fat: 1.12g
  • Monounsaturated Fat: 0.49g
  • Polyunsaturated Fat: 0.10g
  • Carbohydrates: 7.86g
  • Fiber: 0.73g
  • Sugar: 5.12g
  • Protein: 3.62g
  • Cholesterol: 6.94mg
  • Sodium: 406.01mg
  • Calcium: 135.44mg
  • Potassium: 297.70mg
  • Iron: 0.97mg
  • Vitamin A: 26.30µg
  • Vitamin C: 10.93mg
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