Chilled Cucumber-Dill Soup with Pumpkin Protein Powder
- Vegetarian - Gluten-Free
Prep time: 45 minutes • Difficulty: easy
Ingredients for 4–6 servings:
- 600 g cucumber
- 1 level tsp sea salt
- 1/2 bunch dill
- 6 tbsp olive oil
- 500 g yogurt
- 3 tbsp white wine vinegar
- 1/2 organic lemon, zest and juice
- 1 tsp raw cane sugar
- 2 tbsppumpkin seed protein
- 6 radishes, herbs, or cucumber slices for garnish
- Herb salt, freshly ground pepper
- Optional: ice cubes for serving/garnishing
- 600 g cucumber
- 1 level tsp sea salt
- 1/2 bunch dill
- 6 tbsp olive oil
- 500 g yogurt
- 3 tbsp white wine vinegar
- 1/2 organic lemon, zest and juice
- 1 tsp raw cane sugar
- 2 tbsppumpkin seed protein
- 6 radishes, herbs, or cucumber slices for garnish
- Herb salt, freshly ground pepper
- Optional: ice cubes for serving/garnishing
Preparation:
Wash the cucumbers, dice them, and place them in a bowl with the sea salt. Let stand for about 15 minutes so the salt can draw water out of the cucumbers.
Pluck the dill tips from the stems and chop them coarsely.
Puree the cucumber cubes, yogurt, dill, vinegar, lemon juice and zest, cane sugar, olive oil, and pumpkin seed protein as finely as possible using an immersion blender or food processor, then strain through a fine sieve to taste.
Season the cucumber soup with herb salt and pepper, and a little more sugar if needed, then chill until ready to serve.
Just before serving, taste the soup again and garnish with washed and thinly sliced radishes, cucumber, herbs, or simply all three, just like we do ;-)
Hmm, deliciously cool and refreshing—enjoy!
