Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Chilled Cucumber Soup with Chili and Lime

Chilled Cucumber Soup with Chili and Lime

Summer isn’t over! Produce is abundant at local farmers markets and the best of the season is still available. While winter squash and apples are beginning to make a strong appearance, I’m still craving warm weather foods. I find nothing more refreshing than a chilled, creamy soup. I also love flavorful salads. One of my favorites is the classic Smashed Cucumber Salad with Chili and Garlic. It’s light yet packed with flavors of the addictive kind. I was thinking, why not create a soup highlighting this magic? So, here it is- it’s light and refreshing, packed with flavor and nutrition and comes together so easily. I hope you enjoy it as much as I do!

I try to avoid creating complicated recipes, I love to allow the flavors of the ingredients I choose to shine through. This soup couldn’t be simpler thanks to the new Vitamix Ascent 3500. It’s simple touch panel allows for precise control and it returns to “zero” every time you stop it preventing that hug splash when you start it up again. It’s definitely the most powerful workhorse in my kitchen and tackles everything brilliantly- smoothies, soups, nut butters, batters, pestos, sauces, dressings, whipped cream, iced cream and sorbet (my kids adore this), grinding whole grains... and chops using the pulse feature! I don’t know how I can live without it!


Cucumber Yogurt Soup with Lime and Chili

Makes 2 8 oz servings


-for optimal blending, place liquids in carafe first

-if you can’t find English cucumber, choose cucumber variety that is not waxed. If it is waxed, peel the cucumber.

-adjust cilantro to suit your taste

-I do not cook with very much garlic due to an allergy, please feel free to add as you like.


1 large English cucumber, approximately 12 oz/350 grams

1 cup Greek Yogurt, full fat preferable

1+ Tbsp fresh Lime Juice

1 Tbsp plus 1 tsp rice vinegar

¼  tsp sesame oil, plus more for garnish

1 tsp (caster) sugar

1-2 Tbsp cilantro, rough chopped or torn

¼ cup (handful) flat leaf parsley, rough chopped or torn

Sea salt, to taste

Fresh ground pepper, to taste

For garnish:

Sambal Oelek (chili sauce) *please feel free to you chili sauce with garlic

Sesame oil

Sesame seeds

Cilantro leaves

Lime wedge

(Crispy garlic slices or shallots)


1- Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop.

2- Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber.

3- Blend on low, slowly increasing to a medium high speed and blend until creamy smooth.

4- Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!

This post has been sponsored by Vitamix and The Feedfeed - all opinions are my own.  Thanks for supporting the brands that support my work!

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