Chilled Cucumber Dill Soup

This summery chilled cucumber dill soup recipe, 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 aside ¼ cup cucumber. Place remaining cucumber, jalapeños, ¼ cup onion, ¼ cup celery, ¼ cup carrots, yogurt, sour cream, sugar, garlic powder, dill, 1 teaspoon salt, and 1 teaspoon black pepper in an 8-cup blender or the bowl of a food processor; pulse until just blended.

Step 2

Pour purée into a large bowl; stir in reserved ¼ cup cucumber and remaining ¼ cup each onion, celery, and carrots; season with salt and black pepper.

Step 3

Chill in the refrigerator before serving, at least 4 hours.