07/30/2025
It is CUCUMBER season and what better meal than a chilled soup packed with extras like cashew based yogurt, sliced almonds and watermelon chunks? This took less than 10 minutes to make. The other day I made grilled watermelon and since I had already cut it open, it needed to be eaten🍉 so I decided to make a Dill Cucumber Melon Soup. Here’s how:
Add to a blender:
One large cucumber peeled and deseeded and a cup of diced yellow watermelon (best if these are already cold)
1 fresh lemon juiced (you can add zest for a next level flavor)
2 green onions
1 apple peeled with the core removed
2 fat tbsp of dill w**d
2 cloves of garlic
1 cup of Almond milk
2 ice cubes
Blend until smooth. Add 1 cup of cubed watermelon and refrigerate for an hour. (I couldn’t wait😎)
Garnish with sliced almonds and plant based unsweetened yogurt (I like cashew but coconut would work as well).
And that’s it! The yogurt provides some healthy gut probiotics and the apple gives those bugs something to chew on😉. Tastes…so…good and doesn’t feel heavy on these hot summer nights. YUM! Let me know if you try it!
