One of my oldest and dearest friends, Jennifer, is visiting LA. We grew up together in Texas where I’m convinced the summers are hotter than July in H. E. Double Hockey Sticks. That’s Texas slang, y’all. Jennifer and I would swim at every opportunity and tried our best to convince our parents that was the same as bathing. We walked around with zip lock bags of ice balanced on our heads and refused to eat anything warm. My mother was non too pleased with the heat either and didn’t blame us for our stubborn and dramatic behavior most of the time.
Looking back, I am amazed by my mama’s endless and creative repertoire of cool nourishing meals. Summer is no time to lower your mineral rich bone broth consumption! This Cool Cucumber Dill Soup was just one of our favorite nourishing ways to beat the Texas heat.
Cool cucumber dill soup ingredients
- 4 cups chicken bone broth + 2 cups reserved – How to make chicken bone broth. Want the health benefits of bone broth, but don’t want to make your own? Buy bone broth online here.
- 3 zucchini, peeled
- 1 head cauliflower
- 4 large cucumbers, peeled
- 3 cloves garlic, minced
- 1 onion, diced
- 2 ribs celery, diced
- 1 cup creme fraiche – find cultures here to make your own
- 1 bunch dill, stems removed
- 3 T butter or chicken fat*
- 1/4 teaspoon nutmeg
- unrefined sea salt and white pepper to taste
- chives to garnish
Cool cucumber dill soup method
- Remove stalk from cauliflower and rough chop florets into 1-2 inch pieces.
- Peel zucchini. Use the slicing mechanism on your food processor to cut uniform rounds for even cooking.
- Peel cucumber. Slice into rounds using the ultra thin setting on your food processor.
- Remove dill leaves from stem and set aside.
- In heavy bottomed pot, melt butter or chicken fat on medium stove heat.
- Saute diced onions, celery and garlic until fragrant.
- Add 4 cups chicken broth and cauliflower.
- When cauliflower is tender (approximately 10 minutes of cook time), add zucchini.
- When zucchini is tender (approximately 5 minutes of cook time), add spices, cucumber and dill.
- Turn off stove heat.
- Use an immersion blender (like this one) to process until smooth or a blender to process in batches.
- Stir in creme fraiche.
- Add as much or as little remaining chicken broth to bring the soup to your desired consistency.
- Chill for at least 3 hours.
- Serve cool and garnish with fresh chives.
Active Time: 30 minute
Yields: 2 quarts
*When you make your own chicken broth, skim the fat that coagulates at the top after chilling for future cooking projects. It is a convenient, frugal and tasty part of a healthy sustainable kitchen.
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“Cool Cucumber Dill Soup” was generously contributed by Monica Ford of Real Food Devotee. Monica’s recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio