Cold Peperoncini and Cucumber Yogurt Soup

Prep Time: 10 min | Total Time: 10 min | Serves: 4


  • 1 qt. Greek yogurt, plain
  • 1 c. Jeff’s Garden Sliced Golden Greek Peperoncini
  • 1 c. cucumbers, peeled and diced
  • 1 tsp. cumin, ground
  • 1 tsp. each parsley, oregano and mint
  • Salt and pepper to taste
  • 1 tsp. sugar
  • 1 tsp. fresh lemon juice


Strain yogurt through cheesecloth to remove excess water and milk.

Add all ingredients into a blender and blend until smooth. Chill and serve cold.

Chef’s Note: Serve as shooters for a small appetizer, as a summer soup, or as a sauce for a light and healthy fish dish.