Cucumbers are a tasty and juicy vegetable that are in abundance this time of year. This is a perfect lunch and a great way to get extra water into your day.

Most recipes have you prepare your cucumber by peeling, and seeding it. But I always skip this step when I make it. If you have a high-speed blender, it will blend skins (make sure your cucumbers are organic), seeds and all into a creamy, thick luscious soup. The addition of the beans adds creaminess as well as protein, to make this a refreshing summer lunch.

2 large cucumbers
1 small chopped green onion, white, and green leaves
1/2 cup buttermilk (can also substitute full-fat plain yogurt)
1/4 cup thick coconut milk (from 15 ½ oz can)
1 tablespoon apple cider vinegar
1 tablespoon MCT oil (may substitute olive oil)…-oil-and-mct-oil/
1 can white beans, drained
2 tablespoon fresh dill, chopped
1/2 teaspoon salt
Pinch black pepper
Pinch cayenne pepper

Cut cucumbers and onions into chunks and add to blender along with rest of the ingredients, except for dill. Chill at least four hours. Serve with a sprinkle of fresh dill Enjoy!


Thanks to Denise Spijker for the Cucumber Soup photo.