Winter may seem an odd time to crave a cold soup, but I suddenly remembered how much I'd enjoyed this dish when I had it in Bulgaria 10 years ago. An odd flash-back memory, but I just had to make it right away!
This is a recipe that requires few ingredients and takes just minutes to prepare, perfect for the impatient hungry soul:
Ingredients:
3 cucumbers
1 tbsp fresh parsley
¼ cup fresh dill
2 tbsp fresh mint
1 tsp lemon juice
1 cups Almond milk
1 (5-oz) can coconut milk
To prepare the soup: Use a good vegetable peeler to peel the waxy skin off the cucumbers. Removing the skin makes for a smoother, creamier soup. Halve the cucumbers. Use a large spoon to scoop out the seeds. These can be a bit rough on the tummy, so it's best to remove, but you don't need a fancy kitchen gadget to do it! The only gadget you can't do without is a blender.
In a large blender, combine the cucumbers, parsley, dill, and mint. Add the lemon juice, almond milk, and coconut milk. Puree until smooth. Garnish with fresh dill. Serve chilled. Simple and refreshing.
All photos taken by me, recipe from https://www.plants-rule.com/vegan-cucumber-dill-soup/
If you have enjoyed this quick and easy recipe idea, please follow, upvote and resteem!
Until the next post, Nikki the MaskedBlogger. x
@echowhale team members swimming by with your upvotes
looks so fresh, the color is also great..😊
It's a wonderful fresh taste, probably best for summer, but great anytime! :-)
2/3 to fill your vote
I never made a soup with cucumber, but i think I will try it. It sounds very good.
It doesn't seem like the first ingredient for soup that you'd think of, but it works so well with the dill! :-)
3/3
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