Chilled Cucumber-Dill Soup recipe
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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
Nutrition Info
- 82.3 caloriescarbohydrate: 12.8 gcholesterol: 6.1 mgfat: 3.2 gfiber: 2 gprotein: 2.6 gsaturatedFat: 1.8 gservingSize: -sodium: 419.1 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Chilled Cucumber-Dill Soup
Directions
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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.