Name: Cucumber-Yogurt Soup with Pepperoncini Recipe
Prep time: 15 min
Yield: 6
Ingredients: 1 lb cucumbers; 10 small pepperoncini; ¼ cup pepperoncini; ¼ cup dill; 2 tbsp dill; 1 cup plain whole milk yogurt; 1 cup buttermilk; ¼ tsp ground cumin; salt

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

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