Ingredients
1lbcucumbers
10small pepperoncini
¼cupliquid from pepperoncini jar
¼cupdill,chopped, plus 2 tbsp more
1cupplain whole milk yogurt
1cupbuttermilk
¼tspground cumin
salt,to taste
1lbcucumbers
10small pepperoncini
¼cuppepperoncini,liquid from the jar
¼cupdill,chopped
2tbspdill,chopped
1cupplain whole milk yogurt
1cupbuttermilk
¼tspground cumin
salt
Preparation
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 for about 30 minutes until chilled.
Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.
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
Ladle the soup into 6 bowls
Serve each bowl with a whole pepperoncini and cucumber spears on the side
