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
Instructions
- Set 1/4 cup of cubed cucumber aside.
- 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.
- 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.
- Place into the refrigerator for at least 4 hours before serving.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Servings: 6