Vegan Japanese Cucumber Summer Soup

Recipe Type: Soups & Salads

Summers call for refreshing recipes that are light on the stomach while replenishing lost nutrients and keep you hydrated enough. What if we told you, cold soups were your answer to a hot sunny afternoon and a perfect start to your weekend luncheon? Indeed, tropical vegetables have a secret power ingredient - the Japanese Cucumber! Don’t look at cucumbers as simply some salad fillers. They go beyond that and are loaded with micronutrients, calcium and loads of water! And whats a hot afternoon without a refreshingly cold summer soup!

Ingredients:

• Japanese Cucumbers: 3, peeled, chopped
• Red Rose Apple: 1, peeled, chopped
• Unsweetened Almond Milk: 1 cup
• Green Onions or Scallions: 2
• Garlic Cloves: 2
• Thai Sweet Basil: 4-5 leaves
• Lemon Juice: 1/2 a lime
• Rock Salt: 1/2-1 teaspoon or to taste
• Water: optional (to thin the soup)

For Garnish:

• Almonds: soaked, peeled and slivered
• Japanese Cucumber: a few diced pieces
• Red Peppers: diced

Process:

• Add the ingredients for the soup into a blender and purée till smooth.
• Add additional almond milk or water for desired consistency.
• Transfer to an airtight container and refrigerate for a couple of hours.

Just before you serve, pour in a soup bowls and garnish with diced cucumbers, peppers and slivered almonds and enjoy a refreshing summer afternoon!