Cool Cucumber Soup



Vegan I Gluten Free


Serves: 2-4

Time: 15 minutes + 1-2 hours chilling time


4 medium cucumbers, peeled, seeded and chopped

1 cup nut milk of choice

2-3 cloves garlic, minced

1/2 yellow onion, chopped

4-6 Thai Basil leaves

1/3 cup fresh dill, chopped

1 tbsp. lime juice

Salt and pepper to taste

Water or vegetable broth to adjust consistency


Garnish:

Micro-greens

Herbs

Sunflower seeds



Peel the cucumbers. Cut each cucumber in fourths, lengthwise.Remove the seeds by running the knife along the center most part of each cucumber strip. Roughly chop the cucumber and toss into a blender.


Add the remaining ingredients, except the water/broth, to the blender. Mix on medium-high for 1-2 minutes, or until smooth and creamy. Taste to adjust. Slowly add more liquid (water or vegetable broth) to adjust the consistency, if needed.


Chill 1-2 hours before serving.


Divide among bowls and top with a garnish.


Store in the fridge in an airtight container 1-2 days.

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