Have you ever been to a restaurant that has a “soup of the moment”? Prior to making this soup I made fun of that phrase, but now I understand. Chilled Cucumber Dill Soup is officially my favorite soup of the summer.
Uncooked chilled soups are ideal in the sweltering heat for the obvious reason that they’re refreshing, but you also get to avoid turning on the stove and many can be whipped up in less than 15 minutes. So when you want to play outside for as long as possible and come in for a fast meal that won’t weigh you down, give this Chilled Cucumber Dill Soup a try. (N.B. Last summer my favorite non-cook soup was my grape gazpacho.)
With ample healthy fats and a decadent velvety smooth texture, this plant-based soup will leave you feeling satisfied long after mealtime ends. I enjoy mine topped with a small drizzle of olive oil, crumbled goat cheese, pickled red onions, and a sprinkle of extra lemon zest. For extra protein you could also add roasted chickpeas, smoked salmon, leftover broiled or grilled fish, or bay shrimp. I paired the Chilled Cucumber Dill Soup with a roasted chicken and a large kale salad for a dinner with friends the other night. The soup was the highlight of the meal. Once blended, the soup holds up well for one day in the refrigerator, so if you make a little extra you can still enjoy it the next day.
- 3 English cucumbers, peeled and cut in to chunks
- 2 bunches/clam shells baby dill (about ½ cup)
- 1 cup yogurt (I recommend plain almond yogurt)
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 tsp salt
- 1 TBL lemon juice
- Zest, 1 lemon
- 2 TBL coconut aminos
- 1 small avocado
- Pick the dill off the stems. (the tender stems are fine.)
- Put everything in a blender.
- Puree until smooth.
- Chill in refrigerator for at least 1 hour.
- Enjoy!