Chilled Cucumber Dill Soup
Description
This summery chilled cucumber dill soup recipe, thickened with Greek yogurt and sour cream, is packed with spicy flavor and is quick and easy to prepare.
Ingredients
•
4 large cucumbers - peeled, seeded, and cubed, divided
•
4 medium jalapeno peppers, seeded and finely chopped
•
1/2 cup finely chopped yellow onion, divided
•
1/2 cup finely chopped celery, divided
•
1/2 cup grated carrots, divided
•
1/4 cup Greek yogurt
•
1/4 cup sour cream
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2 teaspoons white sugar
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1 teaspoon garlic powder
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1 teaspoon dried dill weed
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1 teaspoon salt, or more to taste
•
1 teaspoon ground black pepper, or more to taste
Directions
1
Set aside ¼ cup cucumber. Place remaining cucumber, jalapeños, ¼ cup onion, ¼ cup celery, ¼ cup carrots, yogurt, sour cream, sugar, garlic powder, dill, 1 teaspoon salt, and 1 teaspoon black pepper in an 8-cup blender or the bowl of a food processor; pulse until just blended.
2
Pour purée into a large bowl; stir in reserved ¼ cup cucumber and remaining ¼ cup each onion, celery, and carrots; season with salt and black pepper.
3
Chill in the refrigerator before serving, at least 4 hours.