By Nava Atlas, VegKitchen.com
With temperatures at tropical levels all over the country, this week’s recipe is one of my favorite easy, no-cook soup featuring cucumbers with lots of fresh herbs in a vegan sour cream (or coconut yogurt) base. No matter what else you’ll be serving to celebrate the Fourth of July, this soup would be a great addition to your meal — it’s especially refreshing served with grilled veggies. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.
Serves: 6
- 2 large flavorful cucumbers, seeded (leave unpeeled if organic)
- One recipe Vegan Sour Cream, one 8-ounce container vegan sour cream,
or 12 ounces plain coconut yogurt (don’t use soy yogurt in this recipe—
it doesn’t taste right) - 1/2 cup finely chopped mixed fresh herbs
(such as dill, parsley, and mint), or more to taste - 1 to 2 scallions, thinly sliced
- 1 1/2 cups rice milk, or as needed (you’ll need more if you used
8 ounces vegan sour cream, less if you used 12 ounces coconut yogurt) - Juice of 1 lemon, or to taste
- 1/2 teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating blade, or quarter them lengthwise and slice very thin.
Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
VARIATIONS:
For a heartier version of this soup, add a cup or so of cold, cooked barley.
For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
- Here are more recipes for cold summer soups.
Printer Friendly