Chilled Cucumber Dill Soup

This summery chilled cucumber soup, thickened with Greek yogurt and sour cream, is packed with spicy flavor and is quick and easy to prepare.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 82 Calories

Ingredients

• 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
• 4 large cucumbers - peeled, seeded, and cubed, divided
• 4 medium jalapeno peppers, seeded and finely chopped
• 0.25 cup sour cream
• 0.25 cup Greek yogurt
• 0.5 cup finely chopped yellow onion, divided
• 0.5 cup finely chopped celery, divided
• 0.5 cup grated carrots, divided

Recipe Instructions

Step 1

Set 1/4 cup cucumber aside.

Step 2

Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeño peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor; pulse until just blended.

Step 3

Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining 1/4 cup onion, 1/4 cup celery, and 1/4 cup carrots to add a little crunch to an otherwise creamy mixture. Season with salt and pepper as needed.

Step 4

Let chill in the refrigerator for at least 4 hours before serving.