Mmmmmmm. Soups on!
Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup. The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors. I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.
I love this soup with a crisp cracker or spicy crouton.
It has a fancy presentation but is just as welcoming for a weeknight family dinner. Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture. Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.
- 6 small or 3 regular cucumbers, cut into 1 inch slices (about 2 cups)
- 2 small avocados
- 2 cup unsweetened non-dairy milk
- 1 Tbs. fresh lemon juice
- 1 medium onion, diced
- 1 red pepper, cut into large squares
- 1 celery stalk, sliced into 1 inch pieces
- 1 tsp dried dill
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 Tbs. olive oil
- black sesame seeds for garnish
- In a stock pot, cook onion, red pepper, celery in the olive oil over medium heat until the onion has softened.
- In a blender or food processor, combine avocado, cucumber, lemon juice, salt and pepper and half of the milk. Blend until smooth or pulse to leave small bits of cucumber. Transfer the blended mix to the stock pot with your cooked veggies.
- Add the remaining milk and dill. Cook over medium heat for 30 minutes. Garnish with sesame seeds. Store chilled for up to 1 week.
- Makes 4 servings.
More from my site
- Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com – February’s “Family Favorite Dessert – Veganized” entry
- Virtual Vegan Linky Potluck