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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.


Recipe Summary

4 hrs
4 hrs 30 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

82 calories; protein 2.6g; carbohydrates 12.8g; fat 3.2g; cholesterol 6.1mg; sodium 419.1mg. Full Nutrition