Cool Cucumber & Dill Summer Soup With Spicy Mango Chutney

[ 0 ] May 15, 2010 |

Cucumber and dill summer soup

This refreshing soup gets kicked up a notch with the help of mango chutney. For this reason, I like it better chilled, but you may prefer to serve it at room temperature.



  • 3 cucumbers, peeled, seeds scooped out (save peels!)
  • 4 Tbsp pine nuts
  • 2 Tbsp raw tahini
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp agave or honey
  • 1/2 cup water
  • 1/4 cup fresh dill or 1 1/2 Tbsp dried dill
  • 2 Tbsp chopped parsley
  • 1 tsp sea salt


  • 1 cup diced fresh mango (skins removed)
  • 1 Tbsp diced jalapeno peppers
  • 1 Tbsp parsley, chiffonaded
  • 2 tsp ginger, minced
  • 1 tsp olive oil
  • 1 Tbsp agave nectar or yacon syrup
  • 1/4 tsp



  • Place cucumbers, pine nuts, tahini, lemon juice, zest and honey in a blender and process till smooth. Add water a little at a time till desired consistency is reached.
  • Add dill and parsley and pulse to mix in. You want green flecks throughout the soup to add texture and dimension. Add sea salt to taste.
  • Put soup into a sealed glass container and put in fridge to chill.


  • In a mixing bowl, combine tomato, peppers, parsley and ginger.
  • Add olive oil, honey and sea salt. Mix thoroughly.
  • Let mixture stand at room temperature for at least 15 minutes to allow time for all flavors to incorporate.
  • To assemble, divide soup and pour into bowl, add a spoonful of chutney in the middle, then garnish with lemon zest and slivers of cucumber peel.
  • Store in a sealed glass container in fridge for up to 5 days.


Cool Cucumber & Dill Summer Soup Recipe (PDF)


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Category: Free Recipes, Soups

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