Chilled Cucumber Soup
This recipe is a veganized version of Emeril’s Cucumber Soup found here. The cashew sour cream is a modification of this recipe. Ingredients:
- 6 cucumbers (6 pounds), peeled, seeded, and coarsely chopped (12 cups)
- 2 yellow bell peppers, stem and seeds removed, coarsely chopped
- 4 green onions, chopped
- 2 jalapeño peppers, minced (I used the seeds out of one of the peppers)
- 2 Tbsp finely chopped fresh cilantro
- 1 Tbsp finely chopped fresh dill
- 1 Tbsp finely chopped fresh mint
- 3-4 garlic cloves, minced
- 3 cups plain soy yogurt
- 1 recipe cashew sour cream (see below)
- 2 tsp white wine vinegar
- rounded 1/2 tsp cayenne pepper
- rounded 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp dried oregano
- 1/8 tsp dried thyme
- for garnish: fresh minced chives and extra batch of cashew sour cream
Directions:
Combine all ingredients except garnish in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust seasoning if necessary. Serve soup with each bowl with a sprinkle or two of salt and garnished with a dollop of sour cream and some minced chives.
Cashew Sour Cream
- 1 cup cashews, soaked in 1 1/2 cups water overnight or longer, and drained
- 1 tsp apple cider vinegar
- juice from 1/2 a lemon (1-2 Tbsp)
- 1/3 cup water
Blend all ingredients in a blender for a few minutes till smooth (you may have to scrape the sides of the blender a couple times to ensure all the cashew pieces are incorporated).
This was both creamy and light, with a little kick! …perfect summer soup.
gwen cooks 