Vegan Chilled Cucumber Soup

Instructions

1. Step 1

   If waxed, peel the cucumber with the vegetable peeler, then roughly chop it on the cutting board with the chef's knife. Roughly chop the dill and mint, and peel the garlic.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Add the cucumber, unsweetened soy yogurt, water, lemon juice, dill, mint, garlic, olive oil, and salt to the blender. Blend until completely smooth and pale green, pausing to scrape down the sides if needed.

   Ingredients used: 800.0 gr Cucumber, 15.0 gr Dill, 1.0 clove Garlic, 45.0 ml Lemon Juice, 10.0 gr Mint, 30.0 ml Olive Oil, 4.0 gr Salt, 400.0 ml Unsweetened Soy Yogurt, 120.0 ml Water

   Cookware: blender — blend, measuring cup

3. Step 3

   Pour the smooth soup from the blender into the mixing bowl and place it in the refrigerator. Chill for 60 minutes until thoroughly cold.

   Timer: 60 min (fixed)

   Cookware: blender, mixing bowl — hold, refrigerator — chill

4. Step 4

   Serve the soup directly from the mixing bowl while it is cold and smooth.

   Cookware: mixing bowl