Raw Cucumber Soup
I was filled with hope and pride when five cucumber plants sprouted from seed in our tiny garden. I had big plans. I was thinking about all the things I could do when I was inundated with a healthy harvest of cucumbers all at once. Recently, I acquired a bunch of cucumbers from a garden, but the garden wasn’t ours, which is perfectly fine. When we went away this summer we forgot to hook up the drip irrigation system for our planters resulting in the slow and painful (to watch) death of some of our plants. Our neighbor stopped by the other day with two bags of cucumbers and a cantaloupe so I still got that healthy harvest I was so focused upon. Thank you!
One of my goals for the cucumbers was to make a raw soup styled after dill pickles. The first thing I did was peel the cucumbers, sliced them length wise and then I seeded them by dragging a teaspoon done the seeds. Eat the seeds, compost them, but, don’t put them in the soup because they have the potential to add an unpleasant bitter taste. Then I roughly chopped the cucumbers and put them in a blender or food processor and added the ingredients that might be used for pickling: vinegar, salt, pepper, dill. Fresh, fragrant dill is a great addition to this soup. I opted for dried dill as our plant was eaten and not by us. I added avocado for a creamy texture. The addition of lime juice brightens the flavor and keeps the soup from turning brown. I chilled the soup and enjoyed it for lunch. This soup gets most of its calories from fat making it a great addition to a lower fat meal if you care about that sort of thing.
1 ½- 2lbs cucumbers
½ tsp dried dill
½ tsp coarse salt
1 TBSP white vinegar
1 TBSP lime juice
½ cup water
Fresh ground pepper to taste
- Peel , seed, and chop cucumbers. Place in food processor or blender.
- Add the remaining ingredients and blend until smooth. Add more water to achieve desired consistency.
- Chill for at least one hour before serving.