Light and refreshing, this vegan recipe swaps traditional milk and yogurt for plant-based coconut milk. This easy soup can be made in just minutes. It's perfect for a healthy summer Shabbat meal, using bright fresh herbs and a touch of lemon for natural, gluten-free, vegetarian flavor.
- In a large blender, combine the cucumbers, parsley, dill, and mint. Add the lemon juice, almond milk, and coconut milk. Puree until smooth.
- Garnish with seedless cucumber slices and fresh dill. Serve chilled.
Chef’ Katie Simmons' Tips
- Quicker chilling: Add a handful of ice cubes while pureeing the soup for quicker chilling.
- Peeling and seeding cucumbers: Use a good vegetable peeler to peel the waxy skin off the cucumbers. Removing the skin makes for a smoother, creamier soup. Halve the cucumbers. Use a large spoon to scoop out the seeds. These can be a bit rough on the tummy, so it’s best to remove. (No, you don’t need a fancy kitchen gadget to do this.)
- Coconut milk alternatives: You can substitute 2 medium avocadoes or 1 cup cashews, soaked overnight.
- Elegant presentation: For a fancy presentation, serve in a chilled wine glass. You can serve as an appetizer at a dinner party by pouring the soup into small, chilled shot glasses.
Classically-trained Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market. Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet.