Description
A refreshing cold cucumber soup blended with fresh ingredients, perfect for hot summer days.
Ingredients
Scale
- 12 slices stale Italian bread (crusts removed, torn into small pieces)
- 2/3 cup raw cashews (soaked for at least an hour)
- 2 cups cold low-sodium vegetable broth
- 3 small Persian cucumbers (peeled and chopped)
- 1 ½ cups seedless green grapes
- 2 cloves garlic (peeled)
- 2 tablespoons sherry vinegar
- 2 teaspoons coarse salt (adjust to taste)
- ¼ cup extra virgin olive oil (plus more for drizzling)
- Garnish: fresh chives, thinly sliced green grapes, and/or cucumber slices
Instructions
- Soak the torn bread and raw cashews in cold vegetable broth for about 5 minutes.
- Blend in chopped cucumbers, grapes, garlic, sherry vinegar, and salt until mostly smooth, about 1 minute.
- Drizzle in olive oil gradually while blending for an additional 30 seconds until smooth and creamy.
- Taste and adjust the seasoning if necessary.
- Chill the soup in the refrigerator for at least an hour.
- Serve in bowls, drizzled with olive oil and garnished as desired.
Notes
This soup can be made a day ahead to enhance flavors. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cold cucumber soup, summer soup, vegan recipe, refreshing soup, chilled soup
