Chilled Cucumber-Dill Soup
Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
Recipe Summary 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 | Dill Bread Recipe4 large cucumbers - peeled, seeded, and cubed, divided½ cup finely chopped yellow onion, divided½ cup finely chopped celery, divided½ cup grated carrots, divided4 medium jalapeno peppers, seeded and finely chopped¼ cup Greek yogurt¼ cup sour cream2 teaspoons white sugar1 teaspoon garlic powder1 teaspoon dried dill weed1 teaspoon salt, or more to taste1 teaspoon ground black pepper, or more to tasteDirectionsSet 1/4 cup of cubed cucumber aside.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.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.Place into the refrigerator for at least 4 hours before serving.You can use serrano peppers instead of jalapeno, red pepper flakes instead of black pepper, and 1 packet of Equal(R) instead of white sugar, if preferred.If using fresh dill instead of dried, add 2 to 3 teaspoons.Info | Dill Bread Recipeprep:
30 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
6
Yield:
6 servings
TAG : Chilled Cucumber-Dill SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
