Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chilled & Dilled Cucumber-Apple Soup for Hot Summer Days

Summer is in full swing here in Colorado. Warm days in the 90’s, cool nights in the 60’s (we have daily temperature swings of 30 to 40 degrees). Farmer’s markets, community gardens, and stores are overflowing with peak-of-the-season fruits, herbs, and vegetables and my senses are overwhelmed with their beauty and fragrance.

Dilled Cucumber Apple Soup

Dilled Cucumber Apple Soup

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 your guests.

Plus, the dill that is flourishing in a big pot on my patio begs to be used and this soup is just perfect for that.

Chilled & Dilled Cucumber-Apple Soup
Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

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

3 medium Granny Smith apples, unpeeled, 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 (can use lactose-free yogurt)
1 tablespoon fresh dill, chopped, plus extra dill sprigs, for garnish

[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 and all the peels and skins are pureed. 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.

Per 1 of 8 appetizers: 70 calories; 1g protein; 1g total fat; 1g fiber; 16g carbohydrates; 2mg cholesterol; 77mg sodium

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