Cucumber-Yogurt Soup with Pepperoncini

Cucumber-Yogurt Soup with Pepperoncini

  • Prep: 55 min
  • Cook Time:
  • Total: 55 min
  • Serving: 6 Servings

The cool and creamy taste and texture of this cucumber and Greek yogurt soup is complimented by the hot and spicy bite of pepperoncini; long, thin Italian pickled chiles.


  • 1 pound cucumbers-peeled, seeded and coarsely chopped
  • 10 small pepperoncini, 4 stemmed, seeded and chopped plus 1/4 cup of liquid from the jar
  • 1/4 cup plus 2 tablespoons chopped dill
  • 1 cup plain Greek yogurt
  • 1 cup buttermilk
  • 1/4 teaspoon ground cumin
  • Sea salt


  1. Place the chopped cumbers, chopped pepperoncini, reserved pickling liquid, 2 tablespoons of the dill, the yogurt and buttermilk into a blender and process the mixture until very smooth.
  2. Transfer the soup to a bowl and stir in the cumin, remaining dill and a few pinches of sea salt to taste. Cover the bowl and place in the refrigerator for 45 minutes to chill.
  3. Pour the soup into bowls and garnish each serving with 1 whole pepperoncini.


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