Chilled Pepper and Cucumber Soup



  • 2 large cucumbers peeled and chopped
  • 1 yellow or orange pepper, stem and seeds removed coarsely chopped
  • 1-2 hot pepper, jalapeno or poblano pepper coarsely chopped
  • 2 teaspoon finely chopped cilantro
  • 1 teaspoon each mint and dill chopped
  • 2 garlic cloves finely minced
  • 2 teaspoon Essence seasoning (spice mixture includes: salt, garlic ,paprika, thyme, black pepper , oregano, cayenne pepper
  • 1 cup plain non-fat yogurt


  1. Combine all ingredients in blender, puree until very smooth.
  2. Transfer to refrigerator for 2 or more hours.
  3. Taste and adjust ingredients as needed.
  4. Serve with dollop of plain yogurt or sour cream and minced chives.
  5. I had a cute idea to serve the soup in colored pepper hollowed out bowls by just cutting off the top and removing the seeds.

Recipe courtesy of From Garden to Soup Bowl

Jan & Nellie

Jan & Nellie

Jan and Nellie, the magical chefs from the kitchen at From Garden To Soup Bowl, are experienced home chefs who specialize in creating healthy recipes for their families and friends. Their goal is to encourage followers to make home cooked meals using fresh ingredients. Theymake it simple by presenting their recipes using picture step by step instructions.

From Garden To Soup Bowl
Jan & Nellie

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