Cucumber-Yogurt Soup with Pepperoncini

Name: Cucumber-Yogurt Soup with Pepperoncini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 454 grams cucumbers peeled, seeded and coarsely chopped plus cucumber spears for serving; 59 milliliters chopped dill; 0 teaspoons ground cumin; 10 pepperoncini, 4 stemmed, seeded and chopped plus 1/4 cup of liquid from the jar; 6 servings Salt; 237 milliliters plain whole-milk yogurt

You can never have too many soup recipes, so give Cucumber-Yogurt Soup with Pepperoncini a try. This gluten free, primal, and vegetarian recipe serves 6. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 62 calories. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event. A mixture of whole-milk yogurt, salt, dill, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

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 until chilled, about 30 minutes.

Ingredients you will need

Peperoncini