Sophie Baker
@SophieCooks
Chilled Cucumber Dill Soup
A refreshing and creamy chilled soup made with cucumbers, dill, and a hint of spice, perfect for hot summer days.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:9
Recipe Information
- Prep time35 min.
- Total time35 min.
- Servings6
Ingredients
- 4 large, peeled, seeded, and cubed, divided
- 1/2 cup, finely chopped, divided
- 1/2 cup, finely chopped, divided
- 1/2 cup, grated, divided
- 4 medium, seeded and finely chopped
- 1/4 cup
- 1/4 cup
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon, or more to taste
- 1 teaspoon, or more to taste
Cooking Instructions
Follow our step-by-step guide on how to make Chilled Cucumber Dill Soup.
Step 1
Set aside 1/4 cup of the cubed cucumber for garnish.
Step 2
In a blender or food processor, combine the remaining cucumbers, 1/4 cup of chopped onion, 1/4 cup of chopped celery, 1/4 cup of grated carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper. Blend until smooth.
Step 3
Transfer the mixture to a large bowl and stir in the reserved 1/4 cup of cucumber along with the remaining onion, celery, and carrots for added texture.
Step 4
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 5
Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld before serving.