Anticipating the 100 degree days ahead, I thought I’d try a cold soup. With crisp cucumbers in season this was an easy go-to. Parsley, cilantro, mint and chives continue the fresh theme while cayenne and smoked chipotle add a bite. For a vegan soup, use a soy-based yogurt.
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Time: Less than 30 minutes active and total
2 tablespoons extra virgin olive oil
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
2 tablespoon mint, chopped
2 garlic cloves, minced
4 scallions, roughly chopped
2 large cucumbers, peeled, seeded and roughly chopped (about 4 cups)
1 avocado, peeled and roughly chopped
2 tablespoons lemon juice
1 cup low-fat plain yogurt
1/2 cup broth
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon dried, ground chipotle or smoked paprika
1. In a small skillet, heat extra virgin olive oil over medium low heat. Add chives and remove from heat. Set aside to cool.
2. In a food processor, add remaining ingredients. Puree until smooth. Refrigerate to cool, if needed.
3. To serve, spoon into four bowls and add 1/2 tablespoon chive oil per bowl.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.