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.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
Step 2
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.
Variations
Step 3
For a heartier version of this soup, add a cup or so of cold, cooked barley.
Step 4
For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 88
Step 7
Total fat: 2g
Step 8
Protein: 5g
Step 9
Fiber: 1g
Step 10
Carbohydrate: 14g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 166mg
