This soup is, and probably will always be, the best soup I’ve ever made. It’s light. It’s frothy. It’s fresh. It’s in-season. It’s perfect. It’s the best of the best. It’s the best thing to come out of my kitchen, ever.
The only down side is that my husband hates cold soups. He hasn’t even tasted this soup! But he knows he hates it. I think it’s something to do with being raised on boarding school food; whatever the case I wish he would just open his heart and try a spoon full of this soup because I know he would love it. What does he love? He loves 5-star restaurants and fancy food…this soup fits that bill perfectly! If you’re having fancy guests over, MAKE THIS SOUP! You’ll impress their pants right off! Men, if you want to impress a lady…make this soup and you’re definitely getting lucky tonite!
Ingredients
- 2 Cucumbers - large - chopped into 1" pieces
- 1/3 cup Vegan Sour Cream - I used Tofutti
- 1/4 cup Mint Leaves - rinsed and picked from the stem
- 1 T Rice Vinegar
- 1/2 t Sea Salt
- Cayenne Pepper - to taste - 1 pinch or more
Instructions
- Throw it ALL into a blender or food processor.
- Blend it up for about a minute.
- Refrigerate for 1 or more hours before serving.
- Season with fresh ground black pepper, if desired.
Serve with a nice crusty bread or garlic bread. Please let me know what you think! I’d love feedback or additions or substitutions :)
Heaven in a Bowl
What can I say, if you’d been force fed gazpacho as a baby you’d hate it too. The frothy texture weirds me out.
This looks perfect for my book club potluck this weekend! Would doubling (or tripling) it to serve 6 work OK? Thanks!
Hi Jenny, I have doubled it to make more, but I haven't tripled it yet. My blender can only handle about one recipe so I have to make them as though I were just making the regular recipe,do it twice, and then mix them together later. I know some recipes don't double or triple well, things change somehow. You might want to try to double it if your blender can handle it and then do one more recipe on its own.
Please let me know how it goes!!!
You've given me an idea; I have a big neighborhood pool party this weekend and I just might make this soup as well! :)
Hi! I will let you know how it goes, for sure! I have a food processor, so size won't be an issue. What I'm most curious about is how many servings do you think the recipe makes as it is written? Not that having too many cucumbers is ever an issue, but I was wondering how many I should get to serve about six folks. Thanks!
Okay! One batch of soup serves about 3 people. 2 if they're really hungry and fall in love with the soup! :) If I were you I'd go with 3 batches to be on the safe side – unless there's a lot of appetizers and side salads and such, and then I'd think 2 batches would be sufficient. But still, maybe 3 to be safe.Sent from my brain.
Great! Thank you! Yes, I think I'll go with the 3 batches. :-) Can't wait to try this!
SO I'm back from book club and the soup was a hit! Just perfect on a hot day–so fresh and yummy! All the ladies asked for the recipe and were pleasantly surprised with the tofutti sour cream substitution; they said it made it much lighter than they expected (in a very good way). I peeled and seeded the cukes: I got seven medium-sized ones from the market. After whizzing for awhile in the food processor I let it chill overnight in the fridge. It was still sort of like a cucumber smoothie (not a problem, really) but I hit it with my stick blender for a bit which gave it an even smoother texture. Delicious, easy, and definitely a keeper! Thank you for the amazing recipe! :-)