Cold Cucumber Soup

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Yield: 2 1/2 quarts; 8 to 10 servings
Save 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

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

Directions

  1. 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):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Mint Cucumber Soup

Mexican Chicken Soup

Cold Cucumber-Avocado Soup

Chilled Cucumber Soup