Chiller Cucumber Soup
This Garlicky-Herby Asparagus Soup was me and my mom's favorite meal for months at a time in 2015
It’s light, refreshing, super simple, and plant-based, perfect to kickstart the bright, effervescent essence we’re grasping onto
It’s also packed full of amazing health benefits (Vitamins A, K, Folic Acid) thanks to the asparagus and antioxidants from the ungodly amount of garlic in this— you’re not kissing anyone anyway, so count your blessings <3
Chilled Cucumber Soup with Marinated White Beans
Yield: 4 cups
Time: 40 minutes
INGREDIENTS
Marinated Beans
2 tbsp olive oil
2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp dill
1 tsp aleppo pepper (sub w/ 1/2 tsp red pepper flakes)
1/2 tsp za’atar
salt, to taste
Marinated Beans
2-lbs english cucumbers, deseeded
2 cups cooked peas
1/3 cup water, to thin
1 can full-fat coconut milk (I like the Chaoko brand)
1/4 cup chopped mint
1/4 cup chopped dill
juice of 2 lemons
1 tsp rose water
salt/pepper, to taste
DIRECTIONS
In a bowl, whisk together the oils, dill, aleppo pepper and za’atar. Add drained beans and rice vinegar, then toss to coat. Season w/ salt and pepper, to taste. Cover and marinate overnight (or place in freezer for 30 mins)
Make Soup: Cook your peas and blanch them in ice-cold water, then drain. Deseed your cucumbers by slicing them in half and running a small spoon down the center. Roughly chop and add to a HIGH-SPEED blender with the peas, coconut milk, and water. Blend until smooth. Add the dill, mint, lemons, and rose water, blend again until combined and a beautiful light green hue has come to fruition.
Season w/ salt/pepper and blend once more. You can pass the soup through a sieve for a smoother consistency or keep it more rustic in texture. Place in a tupperware and chill until cool.
Serve in a bowl or glass w/ marinated beans garnished on top. Drizzle w/ olive oil and garnish w/ aleppo pepper and fresh cracked pepper. Serve w/ sourdough