The weather is very hot in Europe now, I absolutely understand if someone doesn’t want to cook hot food. Yesterday was 34°C here, and I made a refreshing, cold cucumber soup with dill and mint.
I used English cucumbers, because their skin is naturally thin and tender, so they don’t need peeling, they are pretty much seedless, and they are more watery than other types of cucumbers. This is the reason why most chefs prefer to use them, they are easy to use and excellent for salads, raw side dishes, and even enjoyed on its own.
This type of cucumbers is actually bred to create a cucumber without some of the more undesirable characteristics that this vegetable has, such as a tough skin, large seeds, and a bitter taste. They are also known as glasshouse cucumber and European cucumber. English cucumbers are sold whole year and are usually more expensive than regular cucumbers.
Always choose a hard and shiny cucumber when buying. Never buy them if they are soft and their skin is a bit shriveled, because they are not fresh. Store the English cucumber in its plastic wrapping in the refrigerator, it should stay fresh for about 1 week. Store it in the drier part of the fridge, avoid the humid vegetable drawer.
This low-calorie veggie contains many nutritional benefits, including hydrating properties. Cucumbers are 95 percent water, this makes them a great way to stay hydrated, especially during the summer. It contains Vitamin C and K, Magnesium, Potassium, Manganese.
I used almond flour and almond milk to make this soup thick and smooth, and they added a bit of extra flavor also. It would just be a cucumber smoothie without almond, it provides more energy and makes the consistency much better. Dill and mint together give a nice taste to this cold cucumber soup too.
Cold Cucumber Soup with Dill
- Blender or Food processor
- 1 kg English cucumber
- 100 ml almond milk
- 200 gram blanched almond flour/ground almond
- 1 handful dill leaves
- 1 handful mint leaves
- 1 clove garlic
- 5 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper freshly ground
- 200 gram lactose free feta cheese optional for serving
- Cut 100 gram cucumber into small cubes, we will use it when serving.
- Cut 900 gram cucumber to chunks and put into food processor and mix until creamy.
- Add dill, mint, garlic, salt, pepper, 4 tbsp olive oil, almond milk and almond, blend until smooth.
- Taste it and season if it’s necessary, then put it into the fridge for minimum 30 minutes to cool.
- Pour the cool soup into soup plates or bowls, sprinkle with small cucumber cubes and crumble lactose free feta cheese (optional) to the top, drizzle with olive oil. Ready to serve!