Randy Mayor
Yield
6 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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

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.

Blue Hill at Stone Barns, New York

Ratings & Reviews

Slothrop's Review

NikaD2003
August 05, 2014
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!

Catalicious's Review

Catalicious
August 16, 2009
This soup was very good and I highly recommend it for a summer lunch. I didn't do the additional sieving as the first seemed to be enough. We had a shrimp salad as the main course.

Gammybear's Review

Gammybear
March 15, 2012
Way too much work for a somewhat bland soup, although it can be refreshing on a hot evening.

NikaD2003's Review

Slothrop
July 25, 2010
I served this with homemade herb bread and a big salad, and the verdict from my dinner guests was "thoroughly inoffensive," even though I tried to jazz it up with a little red onion, mint, cilantro and Sriracha instead of the dill. It was clearly healthy and I found it refreshing, so I might make it again. I'm thinking more as a side to some salmon or other protein instead of forcing it to stand as a main course.

Refreshing soup

TastebudJ
September 04, 2016
My husband and I enjoy eating this soup (he's picky too!), but I prepare it differently. Instead of taking the time to sieve and make the cucumber juice, I peel and seed the cukes, put them into the food processor with all of the other ingredients listed. I usually have to do it in batches-- I halve the recipe except for the avocado (I use a whole one). To compensate for the steps skipped having to do with sieving and making cucumber juice, I add a bit of filtered water to each batch to thin out the purée (to be a bit more soupy). Adding chopped dill at the end (not puréed) makes this soup have some texture and added savory flavor.