When temperatures hit tropical levels, I turn to this recipe for an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. No matter what else you serve for midsummer meals, this soup is a great addition. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.
- 2 large flavorful cucumbers, seeded (leave unpeeled if organic)
- One recipe Vegan Sour Cream, one 8-ounce container vegan sour cream,
12 ounces coconut yogurt, or 1 cup well-stirred light coconut milk
- 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 using
homemade or commercial vegan sour cream, less if using 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.
Per serving: Calories: 88; Total fat: 2g; Protein: 5g; Fiber: 1g; Carbs: 14g; Sodium: 166mg
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.