Vegan Cucumber Cilantro Soup

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.




About continuethislabor

Hi I'm Tera. I'm interested in how flavors work together and how we can work together to be responsible Earth citizens. Currently I teach English in S. Korea with my husband, but someday we will own a small organic farm. There, we will grow vegetables, raise chickens and goats, and play Catan in our little cottage while drinking good coffee.

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