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My review
Chilled Cucumber-Dill Soup
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Cheryl
"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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Ingredients
4 h 30 m servings 82Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- You can use serrano peppers instead of jalapeno, red pepper flakes instead of black pepper, and 1 packet of Equal® instead of white sugar, if preferred.
- If using fresh dill instead of dried, add 2 to 3 teaspoons.
Nutrition Facts
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1/9/2020
1.9.20 Very similar to gazpacho, this is a very nice chilled soup. I thought it was ideally spiced with just a little kick from the jalapeños, but overall, very mellow. And to say I like its n...