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 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.
Cool Cucumber soup with dill and apples 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
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, 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
[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.
