Chilled Cucumber-Dill Soup
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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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use serrano peppers instead of jalapeno, red pepper flakes instead of black pepper, and 1 packet of Equal(R) instead of white sugar, if preferred.
If using fresh dill instead of dried, add 2 to 3 teaspoons.