Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This cucumber soup recipe celebrates the subtle sweetness of cucumbers and offers a cool and creamy bowl of relief for hot summer days. Made with seasonal ingredients, this chilled cucumber soup is loaded with antioxidants, vitamins, and fresh summer flavors. The addition of avocado lends the soup a creamy touch as well as a gorgeous color. This dairy-free cucumber soup can be made ahead in the blender and chilled until ready to eat. Serve it as a light and fresh side to grilled fish, or make it the first course for a larger meal.

Dan Barber
Recipe by Cooking Light August 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 ($50). -Jeffery Lindenmuth

Chef'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.

Source

Blue Hill at Stone Barns, New York

Nutrition Facts

167 calories; calories from fat 32%; fat 6g; saturated fat 0.9g; mono fat 3.2g; poly fat 0.7g; protein 3.8g; carbohydrates 27.3g; fiber 5.3g; iron 1.6mg; sodium 312mg; calcium 79mg.
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