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    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.