Cool Cucumber Soup

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The following recipe pays tribute to Julia Childs’s Cream of Cucumber Soup. Here is my vegan version!

This creamy chilled soup is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, my guests inevitably ask, “Are you sure there isn’t any cream in this soup?”

Yield: 4 Servings

Ingredients

  • 2 cucumbers
  • 12 ounces soft regular or silken tofu, drained and cubed
  • 1⁄2 sweet onion, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 cloves garlic, chopped
  • 1 heaping teaspoon brown sugar
  • 1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill, plus more for garnish
  • Sea salt
  • Freshly ground pepper

Directions

  1. Peel, seed, and chop the cucumbers.
  2. Put the chopped cucumbers, tofu, onion, lemon juice, garlic, brown sugar and 1⁄4 teaspoon of the dill weed in a blender and process until creamy. Transfer to a bowl and stir in the remaining dill weed. Season with salt and pepper to taste. Cover and refrigerate for 4 to 6 hours.
  3. About 30 minutes before serving, chill four soup bowls.
  4. To serve, ladle the soup into the chilled bowls. Garnish each bowl with a sprinkling of dill weed. Serve immediately.

Tips/Techniques

Used by Permission: THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

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