Chilled Cucumber Soup

Chilled Cucumber Soup With Salami, Feta, and Olives
 Alex Farnum
The soup gets an unexpected kick of heat from pureed jalapeño peppers.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
cup
sour cream
4
scallions, roughly chopped
2
jalapeños, seeded
1/2
cup
fresh basil
1
tablespoon
fresh lime juice
3
pounds
cucumbers (about 4)—peeled, seeded, and roughly chopped
kosher salt and black pepper
1
small baguette, sliced
4
ounces
thinly sliced salami
8
ounces
Feta, broken into pieces
1/2
cup
mixed olives

Directions

  1. In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth.
  3. Serve with the bread, salami, Feta, and olives.
Sara Quessenberry
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 263
  • Protein 26 g
  • Carbohydrate 43 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 29 g
  • Sat Fat 15 g
  • Sodium 2114 mg
  • Cholesterol 79 mg
What does this mean? See Nutrition 101.