Name: Chilled Cucumber-Dill Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cucumbers - peeled, seeded, and cubed, divided - 4 large; Finely chopped yellow onion, divided - ½ cup; Finely chopped celery, divided - ½ cup; Grated carrots, divided - ½ cup; Jalapeno peppers, seeded and finely chopped - 4 medium; Greek yogurt - ¼ cup; Sour cream - ¼ cup; White sugar - 2 teaspoons; Garlic powder - 1 teaspoon; Dried dill weed - 1 teaspoon; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - 1 teaspoon

Ingredients for - Chilled Cucumber-Dill Soup

1. Cucumbers - peeled, seeded, and cubed, divided 4 large

2. Finely chopped yellow onion, divided ½ cup

3. Finely chopped celery, divided ½ cup

4. Grated carrots, divided ½ cup

5. Jalapeno peppers, seeded and finely chopped 4 medium

6. Greek yogurt ¼ cup

7. Sour cream ¼ cup

8. White sugar 2 teaspoons

9. Garlic powder 1 teaspoon

10. Dried dill weed 1 teaspoon

11. Salt, or more to taste 1 teaspoon

12. Ground black pepper, or more to taste 1 teaspoon

How to cook deliciously - Chilled Cucumber-Dill Soup

1 . Stage

Set 1/4 cup of cubed cucumber aside.

2 . Stage

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 . Stage

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 . Stage

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