My mother would sometimes serve a chilled cucumber soup on special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, this was a summer soup recipe I always enjoyed. When I decided to make a chilled cucumber soup of my own, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers would be lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my vegan version of a summer delight. It's a great way to use the cucumbers in your September garden!
2 cups soy milk
3 Tbsp. fresh lemon juice
1 Tbsp. parsley, fresh and snipped
2 tsp. chicken-style seasoning*
1/2 tsp. dillweed, dried
1/2 cup English cucumber, seeded and shredded
2 Tbsp. onion, finely diced
salt to taste
Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points.
That sounds unusually good. I don't think I've ever had cucumber soup...
ReplyDeleteIt looks pretty. I'm not sure if I can imagine the flavors and having just one cucumber left to call my own, I guess it doth not a soup make.
ReplyDeleteI, too, was surprised to learn that celiacs can not have canned soups because so many contain wheat flour in addition to all that sodium and preservatives. An old friend was just diagnosed and is giving me quite the education.
Sounds refreshing. No matter the time of year, I make hot soup. A friend has a wonderful gazpacho recipe that she would make often for get togethers. Haven't ever made a cold soup myself. Hope you are having a good day. Tammy
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