Summer Cucumber Soup
Yield: 6 Servings  VG, VN, WF, GF, DF, EF

2 ts Vegetable oil 5 Cucumbers, peeled, seeded &     - chopped 3 Garlic cloves 2 md Onions; chopped

2 1/2 c Vegetable broth 1/4 c Chopped fresh dill Pepper; to taste 1 c Soy milk

In a large saucepan, heat the oil over medium heat and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.  Remove the soup from the heat and transfer to a blender or food processor and blend until smooth (a hand blended is a great appliance to have for this sort of dish because you can blend the soup right in the pot).

While the mixture is still warm, stir in the dill and season with pepper.  Chill. Stir in the soy milk just before serving.  Preparation time: 45 minutes Chilling time: 2 hours

Summer 1999 Vegetarian Page
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