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.

INGRIDIENT

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

DIRECTION

Step: 1

Set 1/4 cup of cubed cucumber aside.

Step: 2

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.

Step: 3

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.

Step: 4

Place into the refrigerator for at least 4 hours before serving.

NUTRITION FACT

Per Serving: 82 calories; protein 2.6g; carbohydrates 12.8g; fat 3.2g; cholesterol 6.1mg; sodium 419.1mg.

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