Monday, July 4, 2011
Cool as a Cucumber
I went to the library the other day to pick up my requested copy of the cookbook Vegan Planet by Robin Robertson. I'm always excited about new cookbooks and wanted to make something from this one right away. I told myself I'd open it to a random page and make whatever recipe was on that page. (I was going to Sprouts next, so I could pick up any necessary ingredients.)
Lucky me, I opened it up to "Cool Cucumber Soup with Cilantro and Lime." I know, I know. I just said I wasn't going to make anymore soups for awhile, but this one is a COLD soup -- perfect for summer! W had even suggested a gazpacho type soup the other day after our too-hot-for-summer Italian Wedding Soup, so I thought a cucumber soup would be a sufficient and tasty, cool soupy treat.
It was pretty easy to make. I just blended all the ingredients in the blender and let it chill in the fridge for a couple hours before dinner time. In the meantime I also made McDougal's Potato Salad (of which I wrote on June 6) and let that chill as well.
Finally it was time to try to cold summer soup! I love gazpacho, so I was excited for this, especially since I also love cucumbers.
"Mmmm, it is delicious!" (Me.)
"Wow, it's...very garlicky..." (Husband.)
"It's kinda like gazpacho, I love it." (Me.)
"Very cucumbery..." (Husband.)
Okay, so W was being nice. Unfortunately, he didn't quite go for my super-cool cucumber summer soup. It was actually quite hilarious watching his facial expressions as tried to get his (very small) serving down. I finally rescued him and said he didn't have to finish it if he didn't like it. With a barely noticeable sigh of relief, he kindly commented that it was "very gourmet." I'll take that, thank you very much! Also, more for me! Yum.
Ninety-nine percent of the time, the husband loves my vegan dishes and scarfs them down as if it were his last meal, so I can't really complain that he didn't like this one. I'll let him slide this time. Besides, the potato salad was still a big hit, and I barely salvaged a serving myself before he demolished it (and ate it for breakfast the next morning!)
Anyway, back to the cucumber soup: I give it 4 out of 5, and W gives it a 2. Why don't you try it and decide for yourself! If you're like me, you won't be disappointed! But don't let me bias your opinion or anything...
1 garlic clove, peeled
1 teaspoon salt
2 large cucumbers, peeled, seeded, and chopped
2 cups vegetable stock
14 ounces coconut milk
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro leaves
8 thin cucumber slices for garnish
Whole fresh cilantro leaves for garnish
1. Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro ad process until smooth. (I just did this all in a blender.)
2. Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.
3. To serve, ladle the soup into bowls and garnish with the cucumber slices and whole cilantro leaves.