Cucumber Soup (warm)

July 8, 2009

Cucumber Soup (warm)

Contributed by Nancy Hand, Tucson CSA

After making this delicious hot soup last week, I was happy to get yet another big Armenian cucumber this week!
This recipe is adapted from Ron Pickarski’s Eco-Cuisine, An Ecological Approach to Gourmet Vegetarian Cooking:

2 tablespoon olive oil
2 1/2 cups peeled, seeded and sliced cucumber (half or quarter moons about 1/8″ thick)
1 medium onion, sliced thin
1/4 cup chopped parsley or 2 tablespoons dried (optional)
1 clove minced garlic
1 teaspoon dill weed
1 teaspoon salt
1/2 teapoon tarragon
2 tablespoon arrowroot or cornstarch dissolved in 1 3/4 cups water
2 cups soy milk (or dairy milk)
1/4 teaspoon black pepper

Heat oil and saute cucumber, onion, parsley, garlic dill weed, salt and tarragon for 5 min. or until the onions and cucumbers are translucent. Add the arrowroot/water mixture and stir until thickens.
Gradually add soy milk and continue stirring until smooth and creamy.
Simmer 3 minutes. Add pepper and mix well. Serve hot.

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