Photo: Cold Cucumber Soup Recipe
Ingredients
- 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
- 2 yellow bell peppers, stem and seeds removed, coarsely chopped
- 4 green onions, chopped
- 2 jalapeno peppers, minced
- 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 Essence, recipe follows
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 3 cups plain yogurt
- 3 cups sour cream, divided
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 2 tablespoons minced fresh chives
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):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 38 reviews
By Renoss
Doylestown, PA
on October 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the answer to our sweltering summer months in PA. So cool and refreshing. Each bite offers a different and delicious bite. I use fat-free everything for dietary restrictions but with all the wonderful flavors no one knows. This is the dish everyone requests when I offer to bring a something to a gathering.
By zaplinger
Elgin, IL
on August 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thanks once more, Chef, for the outstanding recipe! I used regular fresh cucumbers and got all the veggies from the farmstand. I just wanted to try something different and have never had cold soup before. My sister and I both thought it was superb, and I will be making it every summer. So flavorful, has a crisp, interesting texture, it's nutritious, satisfying, and makes a great summer lunch. Now we're trying a different cold soup every week. Thank you, Food Network and all your wonderful chefs!
By Elizabethkay01
on August 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was deeelicioso! Time consuming with all the shopping but I enjoy that kind of thing. I added extra garlic, some Habanero peppers and a lot more dill and mint- dried not fresh-didnt have any. Also about 1 cup less yogurt. Full fat yogurt and sour cream made it nice and creamy.
Read all 38 reviews