Appetizer: United States – Chilled Cucumber and Green Apple Dill Soup Shooters

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 30 min

Ingredients

1 large English cucumber, peeled and chopped
1 Granny Smith apple, cored and chopped
1 small celery stalk, chopped
1 small shallot, roughly chopped
1 / 4 cup (15 g) fresh dill fronds, plus extra for garnish
2 tbsp (8 g) flat-leaf parsley leaves
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
3 tbsp (45 ml) extra-virgin olive oil
1 / 2 to 3 / 4 cup (120 to 180 ml) cold water, as needed
4 to 6 ice cubes
1 / 2 tsp fine sea salt, or to taste
Pinch of white pepper
Finely grated lemon zest, for garnish (optional)
Toasted caraway seeds, for garnish (optional)

Instructions

Add cucumber, apple, celery, shallot, dill, parsley, lemon juice, champagne vinegar, olive oil, 1/2 cup cold water, ice cubes, salt, and white pepper to a blender.
Blend on high until very smooth and silky, 45 to 60 seconds. If you prefer an extra-fine texture, strain through a fine-mesh sieve.
Adjust consistency with a little more cold water if needed and season to taste with additional salt or lemon juice.
Chill in the refrigerator for 20 to 30 minutes to let flavors meld and soup become well-cold.
Pour into small glasses or shot glasses. Garnish with a few dill fronds, a whisper of lemon zest, a tiny drizzle of olive oil, and a pinch of toasted caraway seeds if using. Serve immediately.