Cold Cucumber Soup

Cold Cucumber Soup
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
  2. 2 yellow bell peppers, stem and seeds removed, coarsely chopped
  3. 4 green onions, chopped
  4. 2 jalapeno peppers, minced
  5. 2 tablespoons finely chopped fresh cilantro
  6. 1 tablespoon finely chopped fresh mint
  7. 1 tablespoon finely chopped fresh dill
  8. 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
  9. 2 teaspoons Essence, recipe follows
  10. 1 1/2 teaspoons salt
  11. 1/2 teaspoon cayenne pepper
  12. 3 cups plain yogurt
  13. 3 cups sour cream, divided
  14. 3 tablespoons extra-virgin olive oil
  15. 2 teaspoons white wine vinegar
  16. 2 tablespoons minced fresh chives
Instructions
  1. Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, 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 if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
  1. 2 1/2 tablespoons paprika
  2. 2 tablespoons salt
  3. 2 tablespoons garlic powder
  4. 1 tablespoon black pepper
  5. 1 tablespoon onion powder
  6. 1 tablespoon cayenne pepper
  7. 1 tablespoon dried oregano
  8. 1 tablespoon dried thyme
  9. Combine all ingredients thoroughly.
  10. Yield: 2/3 cup
Manassero Farms https://www.manasserofarms.com/