top of page

Cucumber Dill Soup


Makes 6 servings.

Calories: 225

Protein: 3.2g

Carbohydrates: 23.4g

Total Fat: 14.0g

Saturated Fat: 2.0g

Dietary Fiber: 5.1g

Cholesterol: 0mg

Sodium: 109mg


  • 12 medium to large cucumbers, divided into two groups of 6 each

  • 1/4 cup honey, divided

  • 1/4 cup rice wine vinegar

  • 1 ripe avocado, peeled and seeded

  • 1/4 cup olive oil

  • 2 teaspoon chopped fresh dill

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper (optional)

  • dill sprigs (optional), for garnish


  1. Cut 6 unpeeled, washed cucumbers into 1/2 inch chunks. Place half of cucumber chunks and 2 tablespoons honey into a blender or food processor, and process until smooth. Pour puréed cucumber mixture through a cheese cloth-lined sieve into a bowl. Repeat procedure with remaining chunks - except with no honey. Cover and chill at least 8 hours. Tip: chill bowl in refrigerator before adding ingredients.

  2. Peel, de-seed with knife or spoon, and slice remaining 6 washed cucumbers; placing slices in a bowl. Add vinegar and remaining 2 tablespoons of honey; toss well to coat. Cover and chill 8 hours or overnight.

  3. Working with puréed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

  4. Place half of marinated cucumber slices, avocado and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use.

  5. Stir in olive oil, chopped dill, salt and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

  6. Soup will keep well in refrigerator for two to three days.

Original Recipe:

bottom of page