© Petrina Tinslay
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 6

Pepperoncini (long, thin Italian pickled chiles) give Marcia Kiesel's otherwise-mild soup an appealingly tangy flavor.    More Cold Soups  

How to Make It

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

Step 2    

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

Chef's Notes

The soup can also be served in cups, as in the recipe photo.

You May Like