I made this soup today using cucumbers from my garden and thought it was amazing. I'm living in Montenegro right now and the cucumbers here have a sweetness that I don't find in the ones from America. The cucumbers I have grown in my garden taste almost like mild melons. I though this soup celebrated the subtle taste of the cucumbers perfectly. Thank you Dan, you made our harvest today a special one!
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.
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- 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
- 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)
- 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.
- 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.
- Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
- 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.
- 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
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