dairy free Diet Foodie Gluten Free Heart-healthy Plant Based Plant based diet Recipes summer soup Vegan Vegetarian veggievanbeek

Creamy Vegan “Cool as a Cucumber” Gazpacho

July 17, 2021

This is our new favorite soup of the summer! We love a good tomato based Gazpacho (my recipe for that is coming soon) but there is something equally cool and refreshing about a zesty cucumber gazpacho. Add garlic, jalapeno, lime, cilantro, Vegan sour cream (more on this below) and you have a wonderfully light yet creamy and satisfying, and slightly spicy soup that is sure to please.

 

Please note – “sweating” the cucumbers is a MUST for this soup.  Cucumbers are 96% water! If you do not sweat out the water your soup will be, well, watery. I learned this the hard way, my first batch was very unappetizing. So do NOT skip this step.

I thought this version was just the perfect amount of spice, so if you want more – add in a few seeds from the jalapeno. I promise you will love it!

Creamy Vegan “Cool as a Cucumber” Gazpacho

5 medium garden cucumbers (not English), “sweated” (see below)

1 and  1/2 cups VEGAN sour cream (the best of the best is Kite Hill)

1/4 chopped red onion

2 cloves garlic

1 jalapeno, seeded

1/2 tsp ground cumin

1/2 ground coriander

1/4 fresh cilantro

zest from one lime

the juice from 2 limes

1/2 tsp sea salt plus additional salt for “sweating” cucumbers

1/2 tsp pepper

Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon.

Salt the cucumbers generously and place on a paper towels. This will sweat out the water. After about 10 minutes, flip them over, and salt the other side, and wait ten more minutes.

In a high speed blender, add sour cream, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime juice, lime zest, salt and pepper. Process for a few seconds.

 

Wipe down both sides of the the cucumbers with a paper towel (this removes the additional salt too). Add to the blender and blend until smooth.

Serve immediately. I like to chill my serving bowls in the freezer while I am making the soup. Add the cucumber soup and garnish with a variety of things to include more chopped cucumber, chopped red onion, lime zest, basil leaves, mint leaves, chopped celery, and even crispy sourdough croutons.

Enjoy!

 

Creamy Vegan “Cool as a Cucumber” Gazpacho
Author: Gay Van Beek for Canterbury Cottage Designs
Ingredients
  • 5 medium garden cucumbers not English, “sweated” (see below)
  • 1 and 1/2 cups VEGAN sour cream the best of the best is Kite Hill
  • 1/4 chopped red onion
  • 2 cloves garlic
  • 1 jalapeno seeded
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • 1/4 fresh cilantro
  • zest from one lime
  • the juice from 2 limes
  • 1/2 tsp sea salt plus additional salt for “sweating” cucumbers
  • 1/2 tsp pepper
Instructions
  1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon.
  2. Salt the cucumbers generously and place on a paper towels. This will sweat out the water. After about 10 minutes, flip them over, and salt the other side, and wait ten more minutes.
  3. In a high speed blender, add sour cream, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime juice, lime zest, salt and pepper. Process for a few seconds.
  4. Wipe down both sides of the the cucumbers with a paper towel (this removes the additional salt too). Add to the blender and blend until smooth.
  5. Serve immediately. I like to chill my serving bowls in the freezer while I am making the soup. Add the cucumber soup and garnish with a variety of things to include more chopped cucumber, chopped red onion, lime zest, basil leaves, mint leaves, chopped celery, and even crispy sourdough croutons.

 

 

 

 

 

You Might Also Like

No Comments

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.