Cold Cucumber Soup

Last Updated on Sunday, 17 October 2010 01:15 Written by Flax Wednesday, 9 June 2010 11:35

Cold Cucumber Soup
This soup is wonderful for a hot summer meal. The cucumbers and the mint are wonderfully cooling and refreshing. Additionally we manage to sneak some raw ground flax-seed into the soup, which is the ideal way to consume it.


6 cucumbers, peeled and seeded
2 cloves garlic
4 scallions
3 sprigs of dill, stem removed
6 mint leaves
juice of one lemon
1 cup soy milk
1 tbsp ground flax
salt and pepper to taste

In a food processor or a blender, puree the ingredients until smooth. If desired more soy milk can be added for a more liquid soup. More flax-seed can be added for a thicker soup. Keep in mind that the flaxseed takes about 10 minutes to become gelatinous.

Refrigerate for 2 hours and serve cold. Garnish with croutons or mint leaves.

optional: replace soy milk with oatmilk for a healthier and lighter soup.

Serves 4

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