Chilled Cucumber Soup with Cilantro and Cumin

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Chilled Cucumber Soup with Cilantro and Cumin

Source: Cooking Light/July 2002/adapted to vegan

 

I love cold cucumber soup on a hot summer day! This is cucumber season and

a good time to try this tasty treat!

 

1 tsp. ground cumin

2 cups cucumber, peeled, seeded, and shredded

2 cups milk alternative of your choice (soy, rice, almond)

3 cups plain soy yogurt

3 Tbsp. (or more) fresh chopped cilantro

3 Tbsp. fresh lemon juice

2 tsp. extra-virgin olive oil

1/2 tsp. salt

2 cloves garlic, minced

1 Tbsp. fresh cilantro leaves (for garnish)

 

1. Cook cumin in a small skillet over medium heat 1 minute or until toasted.

 

2. Combine cumin, cucumber, and next 8 ingredients (cucumber through garlic)

in a large bowl. Cover and chill 1 hour. Sprinkle each serving with 1/2

teaspoon cilantro leaves.

 

Yield: 6 servings (serving size about 1 cup).

 

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