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

  1. 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.
  2. 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

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.

Nutritional Information

  • Per Serving
  • Calories 537Calories From Fat 263
  • Protein  26g
  • Carbohydrate  43g
  • Sugar  6g
  • Fiber  4g
  • Fat  29g
  • Sat Fat  15g
  • Sodium  2114mg
  • Cholesterol  79mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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