This is the type of meal I love. Dill has taken a hold on me this summer and I have been making tons of recipes with dill. I just love it.
This recipe is based on my friend Gena Hamshaw‘s Green Soup/Blended Salad recipe. So thanks to her inspiration, I have a new favorite soup. I’ve made just a few changes to it for my own taste.
Cucumber Dill Green Soup
makes approx 1 liter soup
1.5 large cucumbers, or 2 medium cucumbers
1/2 cup fresh dill
1 small avocado or 1/2 large avocado
1.5 TBS lemon juice
1/4 TSP salt (more to taste)
2 large stalks celery, or 2.5 small stalks
1/3 cup raw cashews
1 and 1/4 cup coconut water + more as needed
Topping: chopped red bell pepper (I used tomoto in this pic because it’s all I had; but I recommend bell pepper instead)
I prefer my soups chunky, and so I basically blend this only enough so that all the ingredients are mixed well together, but I like to have something to chew on and varying textures. That’s actually the main reason I even include cashews in this.
Note: if it is cold where you live as you’re reading this blog, you can still enjoy this raw soup! In that case, add 1/8 teaspoon cayenne pepper powder to this blend and more after to taste. Cayenne will increase circulation and warm you up even though the soup isn’t hot.