Cold Cucumber Yogurt Soup with Fresh Herbs

FIRST PUBLISHED JULY 2012

The cucumbers have arrived!  Here’s an amazing recipe from Job Yacubian of The Farmer’s Wife.  I just love this cold soup.  It has the slightest kick to it (from the jalepeno & cayenne peppers) and is perfect for a light lunch on a warm summer day or as a refreshing starter for dinner.  The Vitamix food processor (available at Hammertown) works beautifully for this recipe.  Enjoy!

(Yield: 2 1/2 quarts; 8 to 10 servings )                                                  [PRINT RECIPE]

Ingredients

  • 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
  • 2 yellow bell peppers, stem and seeds removed, coarsely chopped
  • 4 green onions, chopped
  • 2 jalapeno peppers, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh dill
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups plain yogurt
  • 3 cups buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 tablespoons minced fresh chives

Directions

Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill,salt, cayenne, yogurt,  buttermilk, olive oil, and white wine vinegar in a large bowl.

Working in batches, puree the ingredients in a blender (Vitamix) until very smooth.  Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary.

Serve the soup, with each bowl garnished with extra minced chives, dill, mint, cilantro.

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