With a few choice ingredients and just minutes, you’ve got a substantial soup for a summer day. Choose a crisp, flavorful cucumber with pale green (rather than watery white) flesh for optimal flavor. If the cucumber is organic and unwaxed, leave the peel on for extra fiber and flavor. If you have more time, cover and refrigerate the soup for an hour or more before serving.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine half of the beans with 1 cup of the rice milk in a food processor. Process until smoothly pureed, then transfer to a serving container. Stir in the remaining rice milk and beans.
Step 2
Quarter the cucumber lengthwise. Cut away and discard the seeds, then slice thinly and add to the serving container.
Step 3
Stir in the radishes, dill, scallions, and lemon juice. If the soup is too thick, adjust the consistency with a little more rice milk. Season with salt and pepper. If you’d like, top each serving with a dollop of Vegan Sour Cream.
menu suggestions
Step 4
See the menu with Roasted Summer Vegetable Platter (page 162).
Step 5
For a cool, stove-free summer meal, serve with Baked Tofu and Raw Veggie Wraps (page 152) or Red and Green Cashew Butter Wraps (page 153).
nutrition information
Step 6
Calories: 230
Step 7
Total Fat: 2g
Step 8
Protein: 11g
Step 9
Carbohydrates: 44g
Step 10
Fiber: 7g
Step 11
Sodium: 50mg
