Chilled Cucumber Soup

Chilled Cucumber Soup

On a warm summer evening this recipe from Everyday Wholesome Soup by Kim Wilson will help cool you down and fill you up at the same time.
Almond, Sunflower Seed Sauce Reading Chilled Cucumber Soup 1 minute Next Basil Breeze


¾ cup sunflower seeds
2 large cucumbers, peeled (about 3 cups chopped)
…” cup water
Juice of 1 lemon (¼ cup) or more
½ clove garlic
1 tsp. onion powder
¼ tsp. ground mustard
3-4 Tbsp. extra virgin olive oil
1 Tbsp. dried dill weed
Optional: 1 Tbsp. tahini
Optional: ½ tsp. salt or to taste


1. Presoak sunflower seeds for at least 2 hours
2. Drain sunflower seeds and combine with the rest of the ingredients (except for olive oil and dill) in a blender.
3. Process until smooth.
4. Gently blend (or stir) in oil and dill.
5. Refrigerate for at least 2 hours before serving.
6. Variation: Leave out the water and this same recipe makes a nice salad dressing.

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