Name: Cold Cucumber Soup
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 2 1/2 quarts; 8 to 10 servings
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; 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

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):

Yield: 2/3 cup

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

Recipe from Emeril Lagasse

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Cold Cucumber Soup

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

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

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