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Cold cucumber soup with avocado and olive oil

Photo: Mutato #23,  © Uli Westphal

Photo: Mutato #23, © Uli Westphal


Since I have been cooking with Taste Before You Waste, I am not so fond of the perfect equally straight cucumbers from the supermarket any more. As it turns out, cucumbers come in all sizes and shapes. Surprise!

Apparently, the Dutch want their cucumbers to be long, straight and smooth. When I was traveling in Eastern Europe this summer, however, the only cucumbers I could find were short and fat, and had little bumps on their skin. A Dutch tourist would hardly recognize that it was a cucumber at all, if it wasn’t for the color. Once while I was grocery shopping, a Moroccan woman told me that I should buy the mini cucumbers, because they are crispier than the bigger ones. As it turns out, opinions seem to differ about what a cucumber should look like across borders and cultures. Our opinion about cucumbers might just be a social construct.

It has been estimated that five to ten percent of all vegetables and fruits in The Netherlands are wasted because of their looks. Kromkommer, a Dutch initiative against food waste, even named itself after the weirdly shaped vegetables you sometimes find in the trash or at a friendly food shop.

In the TBYW kitchen, we have often had to deal with large amounts of straight and less perfect cucumbers. One of our favorite cucumber recipes is a creamy cucumber soup with dill that I have learned from Hanneke. It basically comes down to frying some onion, garlic and lots of peeled cucumber pieces in a pan, to which you add vegetable stock, and, after or before you blend it, some cream and lots of fresh or dried dill. Easy and surprisingly good!

Here is another cucumber soup recipe for the last sunny days of this year:

Cold cucumber soup with avocado and olive oil, adapted from Volkskrant´s Volkskeuken.

For 4 to 6 portions

  1.          2 cucumbers