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Cucumber Soup

Randy Mayor
Yield 6 servings
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.

Ingredients

  • 11 large cucumbers (about 8 pounds), divided
  • 1/4 cup honey, divided
  • 1/4 cup rice wine vinegar
  • 1 ripe avocado, peeled and seeded
  • 2 teaspoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cracked black pepper (optional)
  • Dill sprigs (optional)

Nutrition Information

  • calories 167
  • caloriesfromfat 32 %
  • fat 6 g
  • satfat 0.9 g
  • monofat 3.2 g
  • polyfat 0.7 g
  • protein 3.8 g
  • carbohydrate 27.3 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 312 mg
  • calcium 79 mg

How to Make It

  1. Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

  2. Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

  3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

  4. Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

  5. Wine note: Green, vegetal flavors, like those found in this soup, call for sauvignon blanc's distinctive, herbaceous character. The wine's grassy, citrus qualities bring out the soup's fresh, crisp flavors. A good value from California is Dry Creek Vineyard Fumé Blanc ($50). -Jeffery Lindenmuth

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.