Cool as a Cucumber Soup

Name: Cool as a Cucumber Soup
Yield: 4 to 6 servings
Ingredients: 2 large cucumbers, peeled and seeded; 1 recipe Vegan Sour Cream (page 7); 1/2 cup finely chopped mixed fresh herbs (such as dill, parsley, and mint), or more to taste; 1 to 2 scallions, green parts only, thinly sliced; 1 1/2 cups rice milk, or as needed; Juice of 1/2 lemon, or more to taste; 1/2 teaspoon ground cumin, or more to taste; Salt and freshly ground pepper to taste

December 9, 2011

Here’s an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don’t think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.

Recipe notes

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