Chilled Cucumber Soup
Total Time - 1 hour 30 minutes (Makes 8 servings)
2 English cucumbers, divided
2 tablespoons fresh dill
2 cloves garlic
1 cup whole buttermilk
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper, divided
1/4 cup + 3 tablespoons extra-virgin olive oil, divided
3 pepperoncini peppers
2 oz sheep’s milk feta cheese
1 (4 oz) tandoori flatbread
1. Slice each cucumber in half (reserve one-half piece). Coarsely chop remaining three-halves cucumber, shallot, and dill. Squeeze lemon for juice (2 tablespoons).
2. Add to blender: chopped cucumber, dill, lemon juice, garlic, buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup oil. Blend 1-2 minutes until smooth. Chill cucumber mixture 1 hour (or overnight).
3. Finely chop reserved one-half cucumber and pepperoncini; crumble feta. Preheat oven to 300°F. Cut flatbread into 1/2-inch pieces; toss with 2 tablespoons oil. Place on baking sheet and bake 18-20 minutes or until crisp; set aside.
4. Divide soup between 6 small serving bowls. Top evenly with croutons, pepperoncini, feta, remaining 1 teaspoon oil and 1/2 teaspoon pepper; serve.