Cucumber Soup

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 32%
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.8g
  • Carbohydrate: 27.3g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 312mg
  • Calcium: 79mg

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)

Preparation

  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 ($13.50). -Jeffery Lindenmuth
Note:

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.

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