Due to well-meaning friends and our small but tenacious garden, I seem to always have a surplus of cucumbers on-hand. In my attempt to lower the cuke count in my home, this refreshing, Greek-inspired soup was born. Different from other cucumber soups, milk and yogurt were forwent in favor of chilled almond milk and lemon juice. A bit of tahini was added for extra Greek flair. Served with half-sandwiches and salad, this soup makes for a light supper, or can be whipped up as a snack to beat the summer heat.
Ingredients (serves 2 generously)
2 large cucumbers, peeled and sliced
1 cup almond milk, chilled
3 garlic cloves
1 1/2 tablespoon chopped cilantro
1 tablespoon tahini
1/2 tablespoon lemon juice
A pinch of fine sea salt
Cracked black pepper
Place all ingredients in a well-made food processor. If the almond milk is not chilled, a few cubes of ice can be added. Pulse the food processor 5-7 times, before pouring the soup into bowls. The soup should be thoroughly mixed, but slightly chunky. Serve the soup with plenty of cracked black pepper and a few extra sprigs of cilantro.