Cucumbers and dill make their grand appearance in our gardens at the same time, in grand abundance, so they are natural companions in the kitchen.
This is another chilled soup that is no cook and blender prepared. Five minutes from thought to the table if you have all ingredients. It is a vibrant green color that smells and looks refreshing before you even pick up your spoon. Nothing speaks louder of high summer than the aroma of fresh cucumbers! Well, maybe freshly cut watermelon is right up there too!
This method uses just water or stock while most cucumber soups add buttermilk or yoghurt, or both, so feel free to substitute if you want that special tang. In my family, we have some folks who cannot tolerate any dairy, and we’ve had many guests come through with this restriction as well, so I always try to offer foods that are flexible. You can make this with just water and let those who want the yoghurt add their own as a topping! I actually prefer the flavor straight up, but it is always a personal choice.
No need to be exact with the measurements; if you have a peck of pickling cucumbers that need a home, use those. This is also really appealing if you have the lovely “lemon” cucumbers available. Substitute lemon juice for the lime, of course!
1 large English cucumber, seeded but not peeled
Zest and juice of one juicy lime
3 scallions, whites and greens, or 1 small leek, white and light green
½ cup chopped onion
1 ripe Haas avocado
1 or 2 cloves garlic
2 tbsp. fresh minced dill
1/3 cup loosely packed fresh minced parsley
1 tbsp. honey
One or two cups of vegetable stock or water
Salt and pepper
Chop up cucumber and place in your blender. If your lime is stingy, as they often are, use two so you get at least 2 tbsp. of juice. Chop up the scallions roughly, the onion as well, and pop the flesh out of the avocado. Add garlic, dill, parsley, and honey, and a cup of stock or water. You might want to add more water if the soup is too thick. Add salt and pepper; this soup takes a lot of salt, so keep tasting as you go.
Chill for at least a couple of hours, longer is better. Before serving, taste for salt again. It’s hard to put too much in this one.
Dress up for Dinner: Serve with a sprinkle of more dill, a sprinkle of flaked sea salt, a dollop of yoghurt or crème fraîche, and a little decoration of a cucumber slice. This is absolutely delicious with a grilled jumbo shrimp on top, or a spoonful of finely cubed muskmelon.
