Cold Cucumber Dill Soup

It’s hot all over the place.

It’s also the precious quiet summer time where unless you are currently on a vacation food bender free-for-all, this time period is a perfect chance to reconnect with quitting sugar and processed foods.

I surveyed the “second new years” vibe over at my Eat Happy Facebook Group (you should totes join), and there was a lot of mea culpa responses of folks struggling to stay on plan.

Which of course, got me thinking…

Why is it even harder to quit processed foods for the second (or thirty-second) time?

I mean, we know what to do. We know the actions we need to take. We did it before, and we can do it again, right?

But we don’t do them. Why is that?

Are we addicted? Sure, that could be true. Sugar and processed carbs are designed to be deliciously addictive. When I have a bite of that homemade gluten free cake Torri made me, I never seem to have that internal limiter that says, “hey, why don’t you only have a bite.” Sugar doesn’t work that way in my reptilian brain.

Or is the inability to draw a boundary with ourselves and others a matter of lifestyle and environment? Maybe. Lots of us live in divided households. We have exposure to the very trigger foods that look temping every time you walk past them. Or in my case, if I have the trigger food in the house, that will be all I think about until I allow myself to eat that food. Then I’m off the rails and off and running into carb-land, which is a place that’s never satisfying, and the outcome ain’t good.

Is it a self-soothing comfort thing? “Just a few bites will cheer me up.” or “I’ve been working so hard, I deserve a treat.”

Is it a discipline issue? “A few bites aren’t gonna kill me.”

Is it social pressure? “It’s so-and-so’s birthday, I don’t wanna be rude and skip the cake!”

Only you know the reasons behind why it’s so hard to recommit to goals.

I know my reasons, and I also know that I have to be an active participant in figuring out why so that I can get back to behavior that serves my long-term goals.

If you’re on the struggle bus, just know you are not alone. This is actually part of the process of figuring out what works for you.

Second New Years is the opportunity to reflect on your thoughts, feelings, beliefs, and environment and take the time to design the life you wanna live.

Who’s with me??

And let’s not forget, my cookbooks, sauces, spices, and cheese bites are ALL designed to HELP you on that journey.

Stock up on the good stuff. Make a low carb pizza instead of calling for takeout. Whip up the Low Carb Chicken Fried Rice In A Bag and get back on track eating something yummy. And then before you know it, you’re back to whipping up NSNG® meat and veg simple dinners. Make sure you look at my Substack index of recipes, whip out those Eat Happy cookbooks you spent good money on, and of course, stock up on good food, starting with sauce, spice, and cheese bites to fill the pantry. ;)

OK, let’s make some cold soup! Wash your veggies and herbs (and maybe avoid Taco Bell for the foreseeable forever).

As always, I’ve included the printable PDF, the Substack recipe card, and I’m pasting Cold Cucumber Dill Soup below.

No need to turn on the oven. You could even grab a rotisserie chicken and chop up pieces, or pre hard boil lots of eggs for extra protein.

Also check out these summer recipes to make your life easier (all here on Substack, links below):

Blackened Shrimp Salad Cups

Cold Thai Noodle Salad with Peanut Dressing

Grilled Halloumi and Watermelon Salad

Low Carb Panzanella Salad

Bright Chopped Salad with Feta Dill Dressing

Seared Carpaccio

Now let’s make some summer soup…

(Yields 2 cups)

• 2 English cucumbers, chopped, plus additional diced cucumber for garnish

• 2 tablespoons chopped green onions

• 1 cup full fat Greek yogurt (or use plain cashew yogurt for dairy-free)

• 1/4 cup olive oil, plus more for drizzling

• 1 tablespoon lemon juice

• 1/4 cup loose fresh dill, plus extra springs for garnish

• 1/2 teaspoon salt

• 1/8 teaspoon ground cayenne pepper

• 1/8 teaspoon white pepper

• Additional veggie broth or chicken broth, optional, for a thinner soup

• 1 tablespoon diced red pepper, for garnish

Combine the cucumbers, green onions, Greek yogurt, olive oil, lemon juice, dill, salt, cayenne, and white pepper in a Vitamix or food processor. Blend until puréed smooth. You can add veggie broth or chicken broth, if you’d like the soup to be thinner. Chill for 6-8 hours in the fridge, or overnight. Serve cold, garnished with dill sprigs, diced cucumber, red pepper, and a drizzle of olive oil.