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.
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By kerryliz
on April 12, 2013
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Holy crap. I would give this 10 stars if I could. I halved the recipe, left out the dill, left in the cucumber seeds, and changed the yogurt/sour cream ratio a bit (2 c. yogurt/.5 c. sour cream, used an extra large jalepeno for some extra spice.... this may be my new favorite dish. Also used an immersion blender instead of blending in batches. I was worried it would come out too thick and heavy, but it was light and creamy and perfect. Served with lamb meatballs and toasted pitas. I make tzatziki sauce pretty regularly and am always saying I could drink it.... this is even better and I actually CAN drink it!
By klhenfield
on September 19, 2012
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Excellent summer soup, I had been searching for the perfect creamy Cuke soup recipe and this is it! I halved the recipe and garnished with a bit of smoked salmon and sour cream and dill it was beautiful. 9 out of 9 guests loved it as well, including my 16 year old son...I did skip the mint...Still great!
By lys777
California
on August 26, 2012
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I halved the recipe and it was plenty for 4. I also was looking for something more light and refreshing (not so thick, rich & spicy so I omitted the jalapeños and added a cup of homemade chicken stock (or canned low-sodium and it was just right. I also had extra cucumber so I added a bit of diced cucumber for garnish & texture. Also, if you don't want to buy so many herbs only to end up using so little of it, skip the chives and just use the dill for garnish instead.
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