Chilled Cucumber-Dill Soup recipe

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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

Nutrition Info

82.3 calories
carbohydrate: 12.8 g
cholesterol: 6.1 mg
fat: 3.2 g
fiber: 2 g
protein: 2.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 419.1 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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