One of life’s great ironies is that summer brings in the widest selection of the most tempting produce, but also oppressive heat that makes it a less than appealing proposition to turn on the stove or oven to cook with it. To get the most bang for your vegetative buck, chilled soups are the way to go. Little prep work yields lots of flavor and something that can be enjoyed even as the mercury pushes 100. Though easily the most recognizable cold starter on the block, there’s so much more to the category than the classic gazpacho.

That’s where my creamy cucumber concoction comes in. Featuring my favorite vegetable of all time, the saying “cool as a cucumber” has withstood the test of time, and truly makes this soup the best food for impossibly hot afternoons or evenings. Ideal for both parties or solo servings, it takes almost no effort to whip up, and will keep in the fridge for at least three days, gaining a more complex and harmoniously melded flavor in time. The balance between creamy, soothing yogurt and the sharp punch of horseradish makes each bowlful much more exciting than the pale appearance might let on. Taking inspiration form tzadziki, a generous handful of fresh dill lends a garden-fresh flavor that brightens the whole dish.

For a satisfying, no-cook summer soup, think beyond gazpacho- Save the tomatoes for garnish this time around.

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Yield: Makes 6 - 7 Cups

Cucumber-Yogurt Soup

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The balance between creamy, soothing yogurt and the sharp punch of horseradish makes each bowlful much more exciting than the pale appearance might let on. Taking inspiration form tzatziki, a generous handful of fresh dill lends a garden-fresh flavor that brightens the whole dish.

Ingredients

• 3 Pounds Cucumbers (About 4 Medium Cucumbers)
• 1/4 Cup Shelled Hemp Seeds
• 1 Clove Garlic
• 2 Cups Plain, Unsweetened Vegan Yogurt
• 1 Tablespoon Red Wine Vinegar
• 2 Tablespoons Olive Oil
• 1/2 – 1 Teaspoon Salt
• 1 Teaspoon Prepared Horseradish
• 1/4 Teaspoon Ground White Pepper
• 1/2 Cup Chopped Fresh Chives
• 1/2 Cup Chopped Fresh Dill
• 1 Cup Vegetable Stock
• 2 Medium Tomatoes, Seeded and Diced

Instructions

1. Peel and slice the cucumbers in half, removing watery seeds if necessary. Finely dice 1 cucumber, and set aside. Chop the remaining cucumbers into medium-sized chunks, and toss them into your blender, along with hemp, garlic, “yogurt,” vinegar, olive oil, salt (starting with the lesser amount), horseradish, and pepper.
2. Thoroughly puree until completely smooth. If using a low-powered blender, be patient and give it plenty of time to break down the seeds, straining if necessary. Add in the chopped herbs, and slowly begin to blend again.
3. Incorporate the stock slowly while the motor runs, until it reaches your desired consistency.* Give it a taste, adding more salt if needed.
4. Stir in the reserved diced cucumber by hand, in addition to the seeded and diced tomatoes. Serve immediately or chill for up to three days. For best flavor, chill for at least three hours before enjoying. Stir in additional stock after chilling if needed, as it does tend to thicken as it sits.

Notes

You could also keep it very thick, omitting the stock, to serve it as a dip.

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 449mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 7g