Friday, May 15, 2009

Chilled Cucumber Soup


My mother would sometimes serve a chilled cucumber soup on special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, this was a summer soup recipe I always enjoyed. When I decided to make chilled cucumber soup today, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers would be lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my vegan version of a summer delight.

2 cups soy milk
3 Tbsp. fresh lemon juice
1 Tbsp. parsley, fresh and snipped
2 tsp. chicken-style seasoning*
1/2 tsp. dillweed, dried
1/2 cup English cucumber, seeded and shredded
2 Tbsp. onion, finely diced
salt to taste

Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points.

2 comments:

Storybook Woods said...

Yummm, I will have to try this !!!! Clarice

La Tea Dah said...

It was super delicious! Even hubby loved it (he got the left-overs)

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012