Spring Fever Remedy: Cucumber Soup

“Don’t judge each day by the harvest you reap but by the seeds that you plant.”
― Robert Louis Stevenson

Our hoop house is in the distance, patiently awaiting summer.



Today is a snow day off of work/school and to say that I have spring fever is an understatement. I have been dreaming of leafy green vegetation since the first hint of snowflakes graced the sky. A couple of weeks ago my husband John planted trays of seeds in our family room window, and in front of our sliding glass door. Daily we watch the thermometer that measures the temperature in our hoop house – waiting until it is warm enough at night to start planting the seedlings. Today it is only 30 degree in the hoop house, but on sunny days it has been reaching the low 50s. Last summer was our first taste of large scale gardening and we are hooked. Winter was our time to dream and make plans for even better produce.

Morning Glory

This was in the beginning of the season. We ended up going to a drip hose watering method since the plants were ENORMOUS and a sprinkler wasn’t able to do the job.

Last year we were able to harvest cucumbers from July until late October. Not only were we able to fill our shelves with quarts of pickles, we were also able to share our bounty with friends.

It was a learning process since it was our first year with a hoop house. This year we will be adding a large fan to circulate the air and we will be start our pumpkins inside and move them outside. We will also make sure that we have plenty of seedlings as backup for when plants (such a broccoli) go to seed and stop producing.

We used a trellis system with pulleys and plastic clips for the tomato and cucumber plants.

As I tried to come up with different ways to serve up crunchy slices of cucumbers, I often joked that I needed to come up with a cucumber cookbook. While my eleven-year-old step daughter Avalon’s favorite way to enjoy cucumber is putting them on her eyes to pretend she is at a spa, I think one of my favorite ways is a cool and refreshing bowl of cucumber soup. In fact, this time of year I find myself yearning so much for summer that I make sure that I pick up the ingredients at the supermarket so I can whip up a batch.

We harvested this many cucumbers often on a daily basis.


My favorite way to eat cucumbers is sliced with some fresh dill, raw apple cider vinegar, and salt and pepper. I am even known to eat this for breakfast.

This soup is light, healthy, and a wonderful way to welcome spring. You will also want to set this recipe aside to recreate in the summer when cucumbers are in their prime. It is a wonderful meal when the temperatures soar and cooking in a hot kitchen feels out of the question.

Stick with wholesome and fresh ingredients and your body will thank you.

CREAMY CUCUMBER SOUP WITH AVOCADO & DILL (makes one large bowl or two small)

*1 large Cucumber
*1 cup of Plain yogurt (use your favorite brand – low fat or full fat version. Greek yogurt is thick and works well for this dish)
*Juice and zest of one lemon or lime
1/2 Avocado
*1 small clove of Garlic
*1 Tablespoon of Onion (or a couple green onions)
*Few leaves of Kale or Spinach
*¼ cup of fresh Dill (or to taste)
*Salt and Pepper to Taste

If it is a garden cucumber, or organic from the market, I only remove ½ of the peelings. Cut the cucumber in half and with a spoon remove the seeds (they make the soup too runny). Chop and reserve ½ of the cucumber. Add the other half of the cucumber and the rest of the ingredients to a blender. Do a quick blend if you want the soup to be chunky and longer if you want it smooth. Pour in a bowl and add the chopped cucumber to the top and a sprig of fresh dill.

This soup is extremely versatile and if you are not fond of dill you can use cilantro. I like to add different toppings depending on what I have on hand. Some of our favorites are kalamata olives, feta cheese, and grape tomatoes. Sometimes if I am looking for a lighter soup, I leave out the avocado. Since it’s so easy to make you can leave the ingredients out for friends or family members to make their own bowl.

It only seemed fitting that I snapped a photo last summer in the hoop house. ❤

If you have spring fever like I do, I encourage you to try a new recipe or do something light and lively with the decor in your home. Grab your camera and record the way the sunlight sifts through bare branches or watch the way your pets delight in puddles of sunshine. Continue to dream and eventually spring will be here! Until then, make the most of today and enjoy every healthy moment.


Here you can see the pulley system that we used for our plants. It really worked well and we will be using this system again. It is unbelievable how heavy tomato plants and cucumber vines get and this system really helped hoist them up.


Creamy Cucumber & Dill Dressing ~ Homemade & Plant-Based

95“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” 
― Henry James

I am so thankful for a relaxing Independence Day weekend. Mike and I basked in the glow of family, friends, laughter, and sunshine. We spent many hours on the water and were sad to see the weekend come to an end.

Even though I had the best of intentions, I ended up overdoing it on chips, picnic food, and beverages. The heat and sodium really impacts my body so the past couple of days I have been making sure that I am staying hydrated with plenty of water, fruit, and vegetables.

Did you know that cucumbers contain properties that help bring down water retention? Not only are cucumbers comprised of over 90% water but they are also great for our skin and joints because they contain the vitamins A, B, and C and the minerals potassium, magnesium, and silica. Cucumbers aid in digestion and are such a crisp and nourishing addition to salads. Yesterday, while gathering groceries, I added six large cucumbers to my shopping cart (sadly the cucumbers that I planted a long way off from harvesting). This morning I woke up craving cucumbers, so for breakfast I had a salad with cucumbers, romaine, red leaf lettuce, tomato, green bell pepper, avocado, and topped with a plant-based Creamy Cucumber and Dill Dressing that I whipped up. It was  fresh and delicious and really hit the spot after an indulgent weekend. Cucumber and dill make the perfect combination and this recipe will be fantastic with summer’s abundance of crisp cucumbers in the supermarket, the farmers market, and if you are lucky ~ in your garden.



  • 1 large cucumber with seeds removed (2 cups. Use a spoon to scrape out the seeds)13
  • 1/2 cup of unsweetened almond milk (If you consume dairy you could swap this out for plain Greek yogurt)
  • 1/2 cup of raw nuts of choice (I used a mix that included cashews, almonds, macadamia, and walnuts) The nuts help give the dressing body and thickness without using the chemicals and additives found in store-bought dressings.
  • 1/4 cup lemon or lime juice (I would recommend lemon but I used lime since that is what I had on hand)
  • 3 Tablespoons Rice Vinegar (any vinegar would work but rice vinegar tends to be more mild)
  • 1 Tablespoon onion
  • 1 clove garlic (1/2 if is is a large clove)
  • 1/4 cup fresh dill (dried would work and I would suggest adding a bit at a time and taste test)14
  • Salt and pepper to taste
  • Optional ~ sprig of fresh mint and chives (I add to everything in the summer since I have both in my garden. Mint works well with cucumber)

Blend well and chill in a jar or cruet.  I recommend serving the dressing cold.

This recipe makes 2 cups so if you do not eat salads often, you might want to make half of the recipe.

I buy raw nuts in the bulk section of our local co-op. However, I also purchase raw nuts t from Target.

I buy raw nuts in the bulk section of our local co-op. However, I also purchase raw nuts t from Target.

This dressing will keep for up to a week or longer (because of the vinegar and citrus)  in the refrigerator.

It tends to thicken while stored so you might want to thin it out with a bit of water or more vinegar or citrus juice.

I did not add any oil to the dressing. When I dressed my salad this morning I measured out 2 teaspoons of extra virgin olive oil so I could get exactly the serving of oil that I desired.

I always make sure to plant fresh herbs in the summer. Mint and chives are perennials and will come back each year.

I always make sure to plant fresh herbs in the summer. Mint and chives are perennials and will come back each year. Mint can be invasive so you might want to plant it in a pot and bury in the ground. I do not mind it flourishing and have ours planted in a corner flower bed.

I love the cucumber dressing on top of sliced cucumbers. What a perfect summer salad.

I love the cucumber dressing on top of sliced cucumbers. What a perfect summer salad.

This was my breakfast. In the summer I  love starting my day with something light and refreshing.

This was my breakfast. In the summer I love starting my day with something light and refreshing.

Homemade dressing ~ free of additives.

Homemade dressing ~ free of additives.

If you are interested in other homemade plant-based dressings, here are some that I featured in previous posts:

Cilantro Lime Vinaigrette

Orange Dill Vinaigrette

Tangy Ranch and Zesty Avocado

In this post, I use homemade hummus and my twist on tabouli for salad dressing: Israeli Feast

These salad dressing recipes and recipes from other posts can be found at my Produce with Amy Pinterest board.

I hope you enjoy the Creamy Cucumber and Dill Dressing as much as I do.  It would make a great dip for vegetables and it is similar to Greek tzatziki sauce and would be terrific on a sandwich or wrap.

It is a perfect taste of summer and a great way for us to fill our  plate with this season’s freshest produce. July is here for us to savor and appreciate and choosing healthy foods will give us the energy and stamina we need to stay active and productive. Have a great week!

Creamy Cucumber and Dill Dressing

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