OK, I know I was all excited about Chef Raya Belna’s Wild Mushroom Bisque the last time I posted, but I wound up liking her Cucumber Dill Soup even more, so that’s the recipe I am going to share today. It was especially fun to make, because we were able to use some fresh herbs from our little balcony garden.
While I was busy chopping up fruits and veggies and preparing our mise en place, I recruited Zander to pick some fresh dill. He came back with a few strawberry leaves, as well, but we did not include those in the soup:
Zander had a great time putting all of the ingredients into our Vitamix:
(more photos below this recipe)
CUCUMBER DILL SOUP
1 cucumber, seeded
1 yellow bell pepper, seeded
1 green apple, cored
1 cup filtered water
1/4 olive oil
1 lemon, juiced
2 T fresh dill + more for garnish
sea salt to taste
Blend all ingredients well. Garnish with fresh dill and olive oil drizzle.
The soup was fresh and delicious, perfect for a warm day:
We also enjoyed a little side salad made of fresh cherry tomatoes and basil, both from our garden. I dressed them with a tiny splash of ume plum vinegar: