Chilled Cucumber Soup with Publix | River City Live

Chilled Cucumber Soup

Total Time - 1 hour 30 minutes (Makes 8 servings)


2 English cucumbers, divided

1 shallot

2 tablespoons fresh dill

1 lemon

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.