Cold Cucumber Soup with Dill
Soups aren’t just for winter warmth. Get refreshed with this zingy green number.
2 lbs. cucumbers, peeled, seeded, and chopped
1/4 c. cold water (perhaps more as needed)
2 Tbsp. red wine vinegar (perhaps more to taste)
1 large shallot, chopped
1 small garlic clove, chopped
45g chopped dill (or more, to taste)
25ml extra-virgin olive oil
1 tsp. honey (or maple syrup/agave for vegan)
Salt
Place half of the cucumbers in the bowl of a blender.
Add cold water and blend on high speed until cucumber is pureed.
Add remaining cucumber, shallot, garlic, and dill and blend until pureed.
With the blender running, slowly add olive oil, blending on high until the soup becomes quite creamy. Blend in the honey and salt and pepper to taste.
Add more vinegar, dill, honey, or water to tweak consistency and flavor to your liking.
Chill for a few hours for best flavor, although it’s delicious right away as well.
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