Cucumber Soup

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.

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!

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

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.

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.