It’s officially summer and the weather is heating up. When the weather gets warm it often doesn’t feel like soup weather. Unless, that is, you make a chilled soup like this Chilled Cucumber and Dill Soup from my friend and favourite chef, Luisa Rios of Cooking Journeys.
Though cucumbers contain a lot of water, they are still packed with nutrition. Keep the skin on for a good source of fibre, silica, potassium, and magnesium. This low calorie vegetable is also rich in vitamins A, C, and folic acid. Because of the silica content, cucumbers are particularly good for healthy connective tissue–bones, cartilage, muscles, tendons, and ligaments. It is also important for healthy skin and hair.
Dill (I’ve blogged about a delicious dill soup before) is great to help with your digestion and is both antimicrobial and anticancer.
- 454 mL container plain organic yogurt (oops! I originally had typo'd "yoga")
- 1/2 cup plain almond, coconut or rice milk
- 3 fresh ripe mangoes, peeled, pitted, and coarsely chopped
- 1 ice cube
- 1 Tbsp honey
- 1 tsp peeled and grated ginger root, pulp only
- 1/4 tsp cardamom
- Blend all ingredients together until smooth.
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