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.

Ingredients

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

Steps

1. Set 1/4 cup of cubed cucumber aside.
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.
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.
4. Place into the refrigerator for at least 4 hours before serving.