For the last few weeks, the temperatures climbed repeatedly to over thirty degrees. No weather for heavy food … But just salad? That doesn’t make you happy either. Light and tasty (and no salad) and as refreshing as possible: it can’t be that hard to find such a recipe, can it?
After some back and forth trying, a cold vegan cucumber soup turned out to be the ideal summer recipe. The kicker is that it also tastes great warmed up, so it’s insanely good on a cooler summer evening as well.
Cold cucumber soup (vegan)
The perfect recipe for warm summer nights
Equipment
- 1 blender
Ingredients
- 2 cucumbers
- 1 medium onion
- 1 clove of garlic
- 1 handful of fresh basil
- 500 ml cold vegetable stock
- 200 g soy yogurt
- salt, pepper, fresh nutmeg
- lemon juice and zest of half an organic lemon
- 2 slices of bread optional
- garlic oil + herbs
Instructions
- Wash and peel the cucumbers.
- Then cut them, the onion and the garlic into cubes.Since everything will be blended in the end anyway, you don't need to make toomuch effort here.
- Put the cubes in your stand mixer or a tall enough container and blenduntil you like the consistency.
- I toasted some black bread cubes with garlic oil and herbs and justsprinkled it on top. That put thecrown on the whole thing.
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