Cucumber Soup 2

Cucumber Soup 2


Ingredients
  

•     11 large cucumbers (about 8 pounds), divided $
•     1/4 cup honey, divided
•     1/4 cup rice wine vinegar
•     1 ripe avocado, peeled and seeded
•     2 teaspoons chopped fresh dill
•     1/4 teaspoon salt
•     1/4 teaspoon freshly ground black pepper
•     Cracked black pepper (optional)
•     Dill sprigs (optional)

Preparation

    Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
    Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
    Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
    Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.