Chilled Summer Cucumber Soup with Toasted Pine Nuts and Chives

  • 6 fresh cucumbers, peeled, seeded, and coarsely chopped
  • 2 yellow bell peppers, stem and seeds removed, coarsely chopped
  • 2 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 garlic cloves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups greek yogurt
  • 2 cups sour cream, divided
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 tablespoons minced fresh chives

Puree all ingredients in blender until desired consistency is reached. Add more oil, sour cream or yogurt to thin it soup. Can be done in batches if necessary. Adjust seasoning with salt and pepper AFTER soup is chilled as the flavors will marry in the fridge.

Chive oil

1/4 LB fresh chives minced, puree with 1 cup grapeseed oil, strain through cheesecloth.

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