Chilled Cucumber-Dill Soup

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.

Cook's Notes:

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.