Summer Cucumber Soup

Serving size:
 4 Generous Servings


    • 1⁄2 c
    • ground almonds
    • 1⁄8 t
    • cayenne
    • 1 clv
    • garlic (crushed)
    • 1 1⁄2
    • cucumber (large, Mediterranean seedless)
    • 1⁄4 c
    • onion (grated)
    • 3⁄4 c
    • dill (fresh, minced)
    • 4
    • lemons (juiced)
    • 1 t
    • white pepper
    • 1 T
    • coarse salt
    • 4 c
    • almond milk
1 hour
Ready in
1 hour


This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.

Adapted from


Finely chop the half cucumber and set aside. Coarsely chop the remaining whole cucumber.

With a blender or hand blender, purée the chopped cucmber, almond milk, salt, white pepper, lemon juice, and dill. Transfer to a large bowl, and fold in the grated onion, crushed garlic, finely diced cucumber, ground almonds, and cayenne. Chill for at least an hour. Taste, and add more salt or white pepper. Serve.


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