Just the other day I chastised John for not reading a recipe thoroughly. When we plan meals on Sundays, we have a tendency to rush through it and not read the recipes as closely as we need to. This is how we miss ingredients and steps, and forget to purchase things, and miss the second half of the ingredients. Not good. John’s particularly guilty of this, but I do it too.
This is one of those times.
This cold cucumber soup recipe has two parts – the soup and the seasoning. You’re only supposed to put in 2 teaspoons of the seasoning. I missed that part, and instead put in all of the seasoning. The seasoning mix yields 2/3 cups, and you’re supposed to use 2 teaspoons of it.
Yeah. So, that happened. And since it happened, my soup is very, very spicy. Like the only flavors you really taste are the cucumbers and the cayenne. Not necessarily a bad thing, if you like cayenne, but there’s definitely a burn to this soup now. My soup. Hopefully not yours, because you have learned from my mistake and should read this recipe carefully.
If you have delicate sensibilities, I urge you to skip this next paragraph and go to the recipe.
I made this soup yesterday, and John and I both tasted it. We tasted a lot of it, about a cup each I’d say. And then, well, we were really, really farty. Really. Farty. Not exaggerating. Some of the worst smelling farts ever. Like dog farts. Have you ever smelled a dog fart? Like a dog had eaten rotten eggs or something? It was like that. Not pretty. I don’t know if it was the soup for sure, but I have a pretty good idea. The soup has 6 cups of dairy in it and a lot of cucumber, so maybe the combo makes for smelly fart. I don’t really know. I just thought I’d warn you. So now, when you make this soup and sit in your house farting, you will be forewarned. You could also try serving it to people you don’t like, who will immediately leave your house after dinner. Because 1) you don’t want this smell in your house and 2) you will not like the people who fart this smell. Trust me.
Now, a recipe:
- 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
- 2 yellow bell peppers, stem and seeds removed, coarsely chopped
- 4 green onions, chopped
- 2 jalapeno peppers, minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh dill
- 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
- 2 teaspoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 3 cups plain yogurt
- 3 cups sour cream, divided
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly. Use 2 tsp for the soup above.
Yield: 2/3 cup