Chilled Cucumber-Dill Soup
Share recipe
Description
Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.
Ingredients
- 4 large cucumbers - peeled, seeded, and cubed, divided
- ½ cup finely chopped yellow onion, divided
- ½ cup finely chopped celery, divided
- ½ cup grated carrots, divided
- 4 medium jalapeno peppers, seeded and finely chopped
- ¼ cup Greek yogurt
- ¼ cup sour cream
- 2 teaspoons white sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
Directions
- 1. Set 1/4 cup of cubed cucumber aside.
- 2. Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- 3. Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- 4. Place into the refrigerator for at least 4 hours before serving.
Nutrition Facts
serving: 6 servings
calories: 82.3 kcal
carbohydrates: 12.8 g
protein: 2.6 g
saturated fat: 1.8 g
cholesterol: 6.1 mg
sodium: 419.1 mg
fiber: 2 g
sugar: 6.6 g