Tangy, creamy, cool, and refreshing, this chilled cucumber dill soup with tahini and coconut cream is packed with layers of flavor and is soon to be your all time favorite summer soup.
Prep time: 5 minutes
Cook Time: 15 Minutes
Chill Time: 1 hour - Overnight
For this recipe, you'll first need to make a Tahini-Coconut Cream which you'll then use when making the cucumber soup and for a garnish.
Ingredients for Tahini-Coconut Cream
Ingredients for Cucumber Soup
2 lbs English cucumbers (~3 medium-large cucumbers)
1 cup of Tahini-Coconut Cream
1/2 cup olive oil
2 tbsp tahini
2 tbsp lemon juice
1/2 cup of chickpeas
1/4 tsp of cayenne
1/4 cup of chopped fresh dill
1 tsp salt
Instructions for Tahini-Coconut Cream
Place all ingredients except for olive oil into a blender
Blend on high and slowly add in olive oil until combined
Pour cream into a separate container
Instructions for Cucumber Soup
Rinse and chop off ends of cucumbers, then cut in half length wise.
Using a spoon, scrape out seeds. (this does not need to be very thorough, a few seeds remaining is fine)
Roughly chop cucumber and place in blender.
Add 1 cup of the Tahini-Coconut Cream and the remaining ingredients except for the olive oil to the blender.
Blend until smooth and then slowly pour in olive oil until combined.
Remove any large stems from dill and roughly chop before stirring into soup.
Chill for at least an hour or over night.
Garnish with a couple tbsp of Tahini-Coconut Cream, olive oil, cracked pepper, and a sprig of dill.