Cucumber Dill Pepperoncini Gazpacho

Cheri Clotiaux Stringer (originally from Cathy Gourley)

Yield: 6 servings

Wonderfully refreshing gazpacho and very easy to make! I got this recipe from my friend, Cathy Gourley, after she brought it to one of the Birthday Club dinners — everyone loved it! (Nov 2010)

1 lb cucumbers, peeled, seeded, coarsely chopped

10 small pepperoncini (4 stemmed, seeded, chopped, plus 1/4 cup of liquid from the jar)

1/4 cup plus 2 Tbsp fresh dill, chopped

1 cup buttermilk

1 cup plain whole-milk yogurt

1/4 tsp ground cumin

Salt 

In a blender, purée the chopped cucumbers with the chopped pepperoncini, the pickling liquid and 2 Tbsp of dill, the yogurt and buttermilk until very smooth. 

Stir in the cumin and the remaining dill and season with salt. 

Refrigerate until chilled, about 30 minutes.

Ladle the gazpacho into 6 bowls. Serve each bowl with a whole pepperoncini.