COOL AS A CUCUMBER SOUP
Here's an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don't think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
- Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
- For a heartier version of this soup, add a cup or so of cold, cooked barley.
- For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
- Per serving:
- Calories: 88
- Total fat: 2g
- Protein: 5g
- Fiber: 1g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 166mg
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