As we begin to enjoy warmer, longer days in the northern hemisphere, we are also entering the season of fresh produce in abundance. One of my favorites since childhood is cucumber. As I sat down to plan a luncheon for my family, I was inspired to include cucumber in a soup. Typically, we have always included cucumber for salads, which is delicious, but I wanted to try a new approach and combination of flavors. This recipe turned out delightful and makes for a lovely light meal this summer.
Cucumbers contain antioxidants, fiber, and are hydrating. They also promote bone health and reduce inflammation.
Creamy Vegan Cucumber Soup with Fresh Dill
Take in the scent of warm summer memories with this cooling cucumber soup. The fresh dill to top is the perfect addition as well.
Vegan, gluten-free
Serves 4
Ingredients:
- 2 large cucumbers, chopped
- 1 cup cashews
- 3 tsps. garlic
- 3 tbsps. lemon juice
- 1 tsp. paprika
- Pinch of red pepper flakes
- ¾ oz fresh dill
Directions:
- Add all ingredients to blender.
- Blend until smooth and creamy.
- Add fresh dill on top.
Our luncheon with family was wonderful and the cucumber soup was very well-received. One of my fondest memories as a child is going to vegetable and fruit stands with my mom. It’s one of her favorite summer activities. On our list was always cucumber and tomatoes. These two remain on my list of favorites and give me a sense of summer nostalgia. Next time we prepare this recipe, I plan to include my mom from start to finish, starting with shopping for fresh vegetables at our local stand.
