Chilled Cucumber Soup recipe
TALLAHASSEE, Fla. (WCTV) - Chef Uri Lavine demonstrates how to cook chilled cucumber soup.
- 2 English cucumbers, divided
- 1 shallot
- 2 tablespoons fresh dill
- 1 lemon
- 2 cloves garlic
- 1 cup whole buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper, divided
- 1/4 cup +3 tablespoons extra-virgin olive oil, divided
- 3 pepperoncini peppers
- 2 oz feta cheese
- 1 (4 oz) tandoori flatbread
- Slice each cucumber in half (reserve one-half piece). Coarsely chop remaining three-halves cucumbers, shallot, and dill. Juice lemon (2 tablespoons). Add to blender: chopped cucumbers, dill, lemon juice, garlic, buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup oil. Blend 1–2 minutes until smooth. Chill cucumber mixture 1 hour (or overnight).
- Finely chop reserved one-half cucumber and pepperoncini; crumble feta. Preheat oven to 300°F. Cut flatbread into 1/2-inch pieces; toss with 2 tablespoons oil. Place on baking sheet and bake 18–20 minutes until crisp; set aside.
- Divide soup between 6 small serving bowls. Top evenly with croutons, pepperoncini, feta, remaining 1 teaspoon oil, and 1/2 teaspoon pepper; serve.
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