Chilled Cucumber + Olive Oil Soup

Whenever I first had cucumber soup, I was in Europe and they asked me if I wanted it served cold. I was very much taken aback… Soup… Cold? Does such a thing exist?

Well, it does. And in this Arkansas summer heat, it was what my body was craving this week to cool down and use some of the cucumbers that I’m accumulating from all of my friend’s gardens.

This soup is sweet from the local honey, savory from the garlic and olive oil, creamy from the plant-based yogurt and avocado, and a bit bitter from the herbs/garlic. It’s everything. It’s packed with healthy fats from the extra-virgin olive oil and avocados, nutrients from the fresh herbs, as well as fiber and a bit of protein from the chickpeas added on top. The nasturtiums are just for me, because they’re beautiful.

Add a slice of toasted bread for texture and voilà, you have a beautiful, cheap, and easy summer soup.

Serves 4

Ingredients:

• 4 small-medium cucumbers, chopped into 1 inch pieces

• 1.5 cups of Forager Cashew Milk or Kite Hill Yogurt

• 3 large cloves garlic, minced

• 1/2 cup fresh packed herbs (oregano and basil are my absolute favorites)

• 1/4 cup local honey

• 1/4 cup extra-virgin olive oil

• 1 whole, pitted avocado

• 2 teaspoons salt and pepper

• Toppings: Feta cheese, drizzled olive oil, drizzled yogurt, dried herbs (red pepper flakes make it), raw chickpeas (canned, rinse and drained), baguette/slice of bread, pansy flowers for beauty.

Recipe:

• Add all ingredients into the blender and blend until smooth, top with toppings (squiggle the yogurt if you’re fun), and enjoy chilled with bread.

• The most crucial step: Be present for your meal.

• Can be stored in the fridge for 4 days.

Xx, B