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Cucumber-Yogurt Soup With Pepperoncini


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1 pound cucumbers—peeled, seeded and coarsely chopped, plus cucumber spears for serving

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

1/4 cup plus 2 tablespoons chopped dill

1 cup plain whole-milk yogurt

1 cup buttermilk

1/4 teaspoon ground cumin


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