Cold Cucumber Soup

Recipe Ingredients

6 lbs	2724g / 96oz	Cucumbers - (abt 6 cucumbers) - peeled, seeded,
		And coarsely chopped (12 cups)
2		Yellow bell peppers - stem and seeds
		Removed, coarsely chopped
4		Green onions - chopped
2		Jalapeño peppers - minced
2 tablespoons	30ml	Finely-chopped fresh cilantro
1 tablespoon	15ml	Finely-chopped fresh mint
1 tablespoon	15ml	Finely-chopped fresh dill
3		Garlic cloves - (to 4) - mashed with
1 teaspoon	5ml	Salt - to a paste
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
3 cups	711ml	Plain yogurt
3 cups	711ml	Sour cream - divided
3 tablespoons	45ml	Extra-virgin olive oil
2 teaspoons	10ml	White wine vinegar
2 tablespoons	30ml	Minced fresh chives

Recipe Instructions

Combine the cucumbers, bell peppers, green onions, jalapeños, 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.

This recipe yields 2 1/2 quarts; 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E06) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.