Chilled Cucumber Soup With Salami, Feta, and Olives

Alex Farnum

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

3/4 cup sour cream
4 scallions, roughly chopped
2 jalapenos, 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

In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, 1/4 cup water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth. Serve with the bread, salami, Feta, and olives.

By Sara Quessenberry, June 2009

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Quick Tip

The soup can be pureed, covered, and refrigerated up to 1 day in advance. For an easy, refreshing hors d’oeuvre, serve it in shot glasses or small teacups.