spicy cucumber-feta soup

If you don’t have a food processor, simply mince the vegetables as finely as possible, whisk together the yogurt and buttermilk, and mix up all of the ingredients using a spoon or large spatula. Have regular American cucumbers? Make sure to peel well and scoop out the seeds before using.

Servings: 8 servings +/-

Ingredients

4 English cucumbers unpeeled sliced in half, seeded (pull a big spoon down the center of each half), and cut into 1” pieces
4 tablespoons chopped red onion
4 tablespoons chopped fresh dill
2 tablespoons each chopped fresh basil and mint
2 cloves garlic minced
2 cups plain yogurt
2 cups low-fat buttermilk
2 teaspoon Sriracha sauce or a few drops of other hot sauce
Juice of 2 lemons about 4 tablespoons
1 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt
2 teaspoons honey
Garnish: 1 cup each: feta cheese crumbled, and finely chopped red bell pepper

Instructions

Combine all ingredients (except feta and red bell pepper) in the food processor and blend until smooth. Taste and adjust seasonings. Chill for a few hours in refrigerator if you have the time. Divide soup between the bowls and top each with a bit of feta cheese and red pepper

Notes

Accompaniments: This soup is lovely all on its own, but if you have a hungry group you could add some smoked salmon and crackers to the table or even a basket of pita or naan. If it’s not too hot, bake up a batch of your favorite biscuits early in the morning.

Wine: Sauvignon Blanc is a great go-to wine with feta cheese, and Pinot Grigio would be good as well. (Drew Robinson, CS) Note: Drew expands greatly on this theme in the book itself; I've edited it in the interest of space for the blog