If You Love Cucumbers, You'll Fall For This Creamy Cucumber Vegan Soup Recipe.

Do you think cukes are only good for slicing and dicing into salads? If so, this creamy chilled soup will surprise you. Made with low-calorie cucumbers and soy yogurt, this vegan soup is a refreshing diet-friendly dish to serve before the fall weather sets in.
Do you think cukes are only good for slicing and dicing into salads? If so, this creamy chilled soup will surprise you. Made with low-calorie cucumbers and soy yogurt, this vegan soup is a refreshing diet-friendly dish to serve before the fall weather sets in.

Cool and Creamy Cucumber Soup

Yields 2 quarts

Ingredients:

  • 3/4 cup vegetable broth

  • 3 green onions, sliced (white and green parts)

  • 1 large garlic clove, minced

  • 2 tablespoons minced fresh parsley

  • 1 tablespoon white wine vinegar

  • Generous pinch of salt

  • 3 large English cucumbers, peeled, seeded, chopped (reserve a few whole cucumber slices for garnish)

  • 3 cups plain soy yogurt (try Wildwood Soyogurt)


Directions:

  1. Combine broth, green onions, garlic, parsley, vinegar, and salt in the bowl of a food processor. Pulse a few times to mix.

  2. Add about 2/3 of the chopped cucumber and puree. Add yogurt and pulse until blended.

  3. Transfer soup to a serving bowl and stir in remaining chopped cucumber.

  4. Cover bowl and chill soup in the refrigerator.

  5. Serve cold, garnished with cucumber slices.


More tasty vegan soup recipes!

 

Recommended for you

Comments

Comments on "Cool and Creamy Cucumber Soup"

+ Add Comment


(required - not published)