Chilled Cucumber Soup by Anna Russell Great for a Summer Evening or Picnic 1 medium sized sweet onion, finely chopped pinch of salt 1 TBS Wildly Delicious Meyer Lemon Grapeseed oil or plain oil + 1 tsp lemon zest 2 TBS Lemon Dill Dip Mix or other dill dip seasoning Juice of one lemon 2 large cucumbers 1/2 cup sour cream 1/4 tsp green (Jalapeño) hot sauce, or to taste 1/2 TBS dill salt, to taste fresh chives, finely sliced, for garnish Sauté onions and a pinch of salt in grapeseed oil until softened. Stir in dip mix seasoning and deglaze pan with half of the lemon juice. Spread out into a wide bowl or container and place in the the freezer to chill quickly. While the onions are chilling, peel and chop the cucumbers and place in a blender with the remaining lemon juice. Puree. Add chilled onion mixture and continue to puree. Blend in sour cream, hot sauce, and dill. Season to taste with salt. Serve immediately garnished with chives or keep in the fridge for up to a day. Serves 3-4 as a first course or 2-3 as a main course with herb biscuits. Pair with a Pinot Grigio or Sauvignon Blanc. RETURN TO THE RECIPES PRINTABLE

CHILLED CUCUMBER SOUP

Chilled Cucumber Soup

by Anna Russell

Great for a Summer Evening or Picnic

•1 medium sized sweet onion, finely chopped
•pinch of salt
•1 TBS Wildly Delicious Meyer Lemon Grapeseed oil or plain oil + 1 tsp lemon zest
•2 TBS Lemon Dill Dip Mix or other dill dip seasoning
•Juice of one lemon
•2 large cucumbers
•1/2 cup sour cream
•1/4 tsp green (Jalapeño) hot sauce, or to taste
•1/2 TBS dill
•salt, to taste
•fresh chives, finely sliced, for garnish

Sauté onions and a pinch of salt in grapeseed oil until softened. Stir in dip mix seasoning and deglaze pan with half of the lemon juice. Spread out into a wide bowl or container and place in the the freezer to chill quickly.

While the onions are chilling, peel and chop the cucumbers and place in a blender with the remaining lemon juice. Puree. Add chilled onion mixture and continue to puree. Blend in sour cream, hot sauce, and dill. Season to taste with

salt.

Serve immediately garnished with chives or keep in the fridge for up to a day.

Serves 3-4 as a first course or 2-3 as a main course with herb biscuits.

Pair with a Pinot Grigio or Sauvignon Blanc.

RETURN TO THE RECIPES

PRINTABLE - CHILLED CUCUMBER SOUP.pdf

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