Easy CUCUMBER APPLE SOUP Made Simple - Even Your Kids Can Do It

Chilled & Dilled Cucumber Apple Soup for Summer

Chilled & Dilled Cucumber Apple Soup for Summer

I love the challenge of finding tasty ways to eat them…as in today’s Chilled & Dilled Cucumber-Apple Soup that blends two summer favorites: cucumber and dill, with apple as the sweetener. The result is a creamy, cool soup that’s perfect for these hot summer days. It’s also naturally gluten-free and perfect for entertaining guests (even if they are vegetarian or vegan).

Chilled & Dilled Cucumber Apple Soup

Cool and refreshing as an entire for a summer luncheon, or served in espresso cups or shot glasses as an appetizer before dinner, this super-easy soup is tantalizing. The sweetness of the apple juice both balances and accentuates the dill. Dried dill won’t work here; it has to be fresh.

Cucumber Apple Soup Ingredients

  • 3 medium Granny Smith apples, peeled, cored, and cut in ½-inch pieces
  • 1 cup apple juice 1 tablespoon fresh lemon juice
  • 2 tablespoons agave nectar or honey
  • 1/4 teaspoon salt
  • 2 cups English cucumber, unpeeled, chopped, plus slices for garnish
  • 1 cup low-fat sour cream, vegan sour cream, or plain yogurt
  • 1 tablespoon fresh dill, chopped, plus extra dill sprigs, for garnish

Cucumber Apple Tips:

[1] In a medium saucepan, combine the apples, apple juice, lemon juice, agave nectar, and salt. Bring to a boil over medium heat and simmer, covered, for 8 to 10 minutes, or until the apples are tender. Let cool for 10 minutes.

[2] Place the apples, cucumber, sour cream, and dill in a blender, and process until very, very smooth. Refrigerate overnight, or for at least 3 hours to meld the flavors. Serve chilled, garnished with thin slices of cucumber and a small dill sprig for garnish. Serves 4 as a main course; 8 for appetizers.

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