When temperatures hit tropical levels, I turn to this recipe for an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. No matter what else you serve for midsummer meals, this soup is a great addition. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.
Serves: 6
- 2 large flavorful cucumbers, seeded (leave unpeeled if organic)
- One recipe Vegan Sour Cream, one 8-ounce container vegan sour cream,
12 ounces coconut yogurt, or 1 cup well-stirred light coconut milk - ½ cup finely chopped mixed fresh herbs
(such as dill, parsley, and mint), or more to taste - 1 to 2 scallions, thinly sliced
- 1 ½ cups rice milk, or as needed (you'll need more if using
homemade or commercial vegan sour cream, less if using coconut yogurt) - Juice of 1 lemon, or to taste
- ½ teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating blade, or quarter them lengthwise and slice very thin.
Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
Nutrition information
Per serving: Calories: 88; Total fat: 2g; Protein: 5g; Fiber: 1g; Carbs: 14g; Sodium: 166mg
VARIATIONS:
For a heartier version of this soup, add a cup or so of cold, cooked barley.
For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
- Here are more recipes for cold summer soups.
Janeen says
I am wondering if it is possible to make this soup using coconut milk or paste in place of the sour cream or yogurt? I have a true dislike for the taste of vegan "sour cream" and I haven't been able to find any coconut yogurt (although I'd love too)!
Nava says
Hi Janeen,
coconut yogurt is getting to be pretty commonplace. I live in a not-too-large town and it's available both in the supermarket and health food store. But do give it a try with coconut milk, which works great in cold soups. I can't see why it wouldn't work. You might need a bit more lemon juice to counteract the natural sweetness of the coconut milk. Let us know how it comes out!
Debby Sunshine says
This soup looks delicious but I was also wondering if you could make it with coconut milk instead instead of yogurt? http://veganamericanprincess.com
Nava says
Debby -- yes, you can use coconut mik, and I've added it to the recipe as an option for those who prefer to use it.
Maria says
I embrace cold soups but am wary of the extreme high fat of coconut milk in this recipe.
Nava says
Maria, this recipe uses light coconut milk, which has 4 grams of fat per 1/4 cup. Since this makes 6 servings, each serving would have even less fat grams from light coconut milk than the 4 grams. Still, if you prefer not to use that you can use the other options mentioned in the recipe. For example, the homemade sour cream which is basically silken tofu and rice milk. In any case, there are options, and I hope you try this refreshing soup, or the other cold soups on the site: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/cold-summer-soups/
Maria says
Thanks for the info. I can't find light coconut milk here so my nutritionist says to dilute it with half water. I am new here, I was just gifted your book by my NUT. "Wild about greens" and I can't wait to try some of the recipes. I need to find your list of other books.
Nava says
Maria, if you need to stay away from coconut products, try this with one of the other options listed in the recipe. Thanks for for visiting, and for your interest! I do hope you will enjoy Wild About Greens. All my other books are listed here: http://www.vegkitchen.com/category/navas-books/
Susan says
This soup looks beautiful! Perfect for this time of year. I want to let you know how much I am enjoying your cookbooks. Very, very well done.