Cold Cucumber Soup
Total:
2 hr 30 min
Prep:
30 min
Inactive:
2 hr
Yield:
2 1/2 quarts; 8 to 10 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
30 min
Inactive:
2 hr
Yield:
2 1/2 quarts; 8 to 10 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

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):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking