Cold Cucumber Soup

Cold Cucumber Soup

When it’s the dead of Summer and the last thing you want to do is turn on anything that creates heat, give this cold cucumber soup a try. It’s light, refreshing and requires absolutely no cooking! It’s made with cucumbers and fresh herbs and a bit of plain unsweetened yogurt and avocado which gives it a luscious texture. It makes a great afternoon lunch or try serving it in small juice glasses as an appetizer at your next gathering. Garnish with finely diced cucumber and a small sprig of dill or chive and if serving in a bowl finish with a drizzle of good olive oil.

Servings will vary according to produce but should serve 2 as a meal and 5 as an appetizer

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Ingredients

2 1/2 large English or Hot House Cucumbers
1/2 cup (113g) Plain Unsweetened Vegan Yogurt
1/2 medium Avocado
2-3 cloves Garlic
1 Lemon Juiced
1/2 tsp (2.5g) ground Cumin
2 Tbsp (3g) chopped fresh Mint
2 Tbsp (3g) chopped fresh Chives
2 Tbsp (3g) chopped fresh Dill
Salt & Pepper to taste
Optional: drizzle of good Olive Oil

Note
All cucumbers are different with regards to the amount of water they hold so adjust the herbs and seasonings according to taste.

Directions

1.Peel and seed the cucumbers. Give them a rough chop before adding to a high speed blender. Save a few pieces to use for garnish. Finely dice the reserved pieces and set aside.

2.To the blender, add in the peeled garlic, avocado, vegan yogurt, fresh herbs, cumin, salt, pepper and lemon juice.

3.Blend until well combined and creamy but not too thick. Add a tbsp of water at a time if needed to help thin it out. Taste for seasoning and adjust with either more herbs, lemon juice salt or pepper.

4.Refrigerate for 30-45 minutes before serving. Garnish with finely diced cucumber and a small sprig of dill or chive.