Chilled Cucumber-Dill Soup

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.
  • Preparation:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Set 1/4 cup of cubed cucumber aside.
  2. 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.
  3. 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.
  4. Step 4

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