| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| 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
Instructions
- 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.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 266 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 759 mg |
Reviews
By far, the best cold soup I have ever had. There is a great depth to the flavor experience. Every time I serve it, I get rave reviews. Fabulous
Refreshing and delicious. We make it regularly!
I make this every summer all summer long! So far I’m on my 3rd batch just this year. The only change I make is the amount of garlic. Use no more than two normal size cloves or that ends up being the top note, as the garlic is raw. Also, the recipe says it makes a little under 3 quarts, but it always fills my four quart bowl, which doesn’t hurt my feelings.
I LOVE this soup. I make it often. I usually add a little more vinegar or lime and larger amounts of the herbs. Sometimes I add a half avocado to it too.
This soup is simply PHENOMENAL!!! I make this every year when I have my family over for a summer dinner part and it is a HUGE hit!! I put in everything except the mint- I can’t see that mint would enhance the recipe at all and am not fond of mint in a savory dish. This make a HUGE amount so get to send some home with my family as well as keep some for myself!! This is one of my signature dishes and is just super delicious!!