I’m still loving fresh local produce… especially cucumbers!
I love soup, but with this heat something hot is the last thing that I want, this is when cold soups come in handy!
My sister used to make this for me and I begged her for the recipe so that I could veganize it! The original recipe came from Sarah Carey from the old school Martha Stewart show.
This soup is creamy and is all about the goodness of cucumber flavor, so the fresher the better.
4 medium cucumbers, peeled, seeded, and roughly chopped
2 cloves garlic
3 cups low sodium vegetable stock
2 cups tofu sour cream
2 tsp sea salt
1/4 cup freshly squeeze lemon juice
minced flat leaf parsley
finely sliced green onions
finely grated vegan gouda
In the jar of a blender, combine 2 cucumbers, 1 clove garlic, and 1/2 cup stock. Blend until smooth. Transfer to a large bowl. Blend the remaining 2 cucumbers, clove of garlic, and 1/2 cup stock until smooth, add to bowl.
Whisk in the remaining 2 cups stock and the sour cream, salt and lemon juice.
Cover and chill in refrigerator for at lease 1 hour and up to 4 hours.
Ladle into soup bowls and top with desired garnishments.
I’m linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays and Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!