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- Source: potluck
- Dish Type: Soups
- Cuisine: Contemporary American
- Cooking Method: Other
- Occasion: Summer
- Effort Level: Simple
- Version: 3 [other versions]
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Cold Cucumber Soup
A great vegetarian, no cook soup. Wow, does it get any better than that?
Instructions
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups of the sour cream, the olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning. Serve the soup in bowls, garnished with a dollop of the remaining sour cream and some of the minced chives.
Makes 2 1/2 quarts, 8 to 10 servings
Ingredients
- 6 pounds cucumbers (about 6), peeled, seeded, and coarsely chopped (12 cups)
- 2 yellow bell peppers, coarsely chopped
- 4 green onions, chopped (6 tablespoons)
- 2 minced jalapenos (3 tablespoons)
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh dill
- 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
- 2 teaspoons Emeril's Original Essence
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 3 cups plain yogurt
- 3 cups sour cream
- 3 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- 2 tablespoons minced fresh chives, for garnish
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