My cucumber plants are giving me lots of produce. Usually I only eat cucumbers raw in a salad or with dip. So I’ve been trying to figure out how to use up some of my cucumbers in a new way. I’m not a pickle person so that is out. My friend Sarah suggested I make soup. I thought about it for awhile and came up with this cold cucumber soup.
This recipe is not only paleo friendly, but also vegan, and raw friendly. It’s super quick and easy to make and a great cool recipe to help cool down the hot summer days.
6 cucumbers peeled and cut in chunks
4 cloves of garlic
1/2 can of coconut milk
~ 1/4 tsp of fresh thyme (I used about 4-5 sprigs)
~ 1 tbsp fresh basil (I used about one sprig)
black pepper to taste
Take everything and blend it up in the blender.
Chill for 30 minutes to let the flavors meld. Then eat it. That’s it. Like I said simple. I’m trying to cut down on the amount of salt I use so there is none in this recipe. By all means add salt if you are not trying to cut back.
I wanted to use more avocados for this recipe but two of my three were hard as rocks. So sad. However, I like the taste of this without them. It’s refreshing, and the cucumber really comes through. There is just enough heat from the jalapeno without being overpowering. I like the simplicity of this dish so I didn’t want to overpower the light flavor of the cucumber. I think cilantro would also work great in this in place of the other herbs up there if you have cilantro.
If you are new to cold soups I say give this one a try. You might just become a cold soup convert.