A splendid no-cook soup that will awaken taste buds dulled by summer heat, this soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. A cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer. Adapted from Vegan Soups and Hearty Stews for All Seasons.
- 2 large cucumbers, peeled, quartered lengthwise, and seeded
- 1 large green bell pepper
- 6 romaine or large curly green leaf lettuce leaves, coarsely chopped
- 2 scallions, coarsely chopped
- 1/3 cup fresh cilantro leaves
- 1 cup hulled and coarsely chopped fresh tomatillos
(or 3/4 cup store-bought salsa verde)
- 1 mild or hot fresh green chili pepper, seeded and minced
- Juice of 1 lime
- 1 teaspoon ground cumin
- Vegan sour cream (homemade or store-bought) or Cashew Cream
- 1 to 2 cups plain rice milk, as needed
- Salt and freshly ground pepper to taste
Reserve about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
Stir in the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
- Here are more recipes for cold summer soups.
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