Hence, the fresh dill and garlic. Personally, I like the raw garlic— I think it gives the soup a gentle heat, and evokes pickles. (This is also why I used dill.) However, if you prefer a cooler flavor, mint works wonderfully with cucumber.
When thinking to convert this recipe, I looked to other recipes for inspiration— and some used cashews, others used tofu. However, I decided to go with a vegan yogurt I’ve cooked with before: So Delicious’s almond yogurt. I like the earthy, nutty flavor, and the texture is very similar to dairy yogurt. However, almond yogurt is a little bit sweet, so I added some lemon juice to keep this soup crisp and refreshing.
A note: I used vegetable stock in this soup, to give it a little more flavor. Also, as almond yogurt is a little thick, the stock helps give the soup the right consistency.
2 cucumbers, peeled and seeded
1/2 sweet onion, chopped
1/2 cup fresh dill
1 small clove garlic, chopped
1 cup vegetable broth or stock, chilled
1 cup almond yogurt (or other non-dairy, unsweetened yogurt)
salt and pepper to taste
juice from half a lemon
- Wash the herbs and cucumbers, and pat or spin dry.
- Peel the cukes, then scoop out the seeds with a spoon.
- Pull the leaves off the herbs and chop the garlic very fine.
- Add the chopped cucumbers, onion, herbs, garlic, veggie stock and almond yogurt to a blender. Blend until creamy and smooth.
- Remember to taste it, to see if you need to add salt and pepper.
- Pour into a bowl and let chill for at least four hours before eating.
When making this recipe, you can make more or less soup by remembering this ratio: 1 cucumber to a half cup of yogurt.