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]
- 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
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.