Cold Cucumber Soup with Dill

Serves 4

2 lbs. cucumbers, peeled, seeded, and chopped

1/4 c. cold water (perhaps more)

2 Tbsp. red wine vinegar (perhaps more)

1 large shallot, chopped

1 small garlic clove, chopped

3 Tbsp. chopped dill (or more, to taste)

1/4 c. extra-virgin olive oil

1 tsp. honey (or maple syrup for vegan)


Place half of the cucumbers in the bowl of a blender. Add cold water and blend on high speed until cucumber is pureed. Add remaining cucumber, shallot, garlic, and dill and blend until pureed. With the blender running, slowly add olive oil, blending on high until the soup becomes quite creamy. Blend in the honey and salt and pepper to taste. Add more vinegar, dill, honey, or water to tweak consistency and flavor to your liking. Chill for a few hours for best flavor, although it’s delicious right away as well.

Recipe Source:



7TBS white-wine vinegar

1/2 water

¼ white cabbage, shredded

3 carrots, julienned

1 small red onion, thinly sliced

4 corn cobs, lightly brushed with olive oil

2 red chillies, finely chopped

1 ⅓ cup picked coriander leaves

⅔ cup picked mint leaves

Olive oil , Salt and black pepper


3 ½ tbsp mayonnaise

2 tsp Dijon mustard

1½ tsp sunflower oil

1 tbsp lemon juice

1 clove garlic, crushed

Serves six.

Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

Place a ridged char grill pan on a high heat and, when it starts to smoke, lay the corn over it. Char grill for 10-12 minutes, turning so that all sides get some color (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl. Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chili, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.

Recipe Source: