Here’s an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don’t think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.

　　

Ingredients

4 to 6 servings

　　2 large cucumbers, peeled and seeded

　　1 recipe Vegan Sour Cream (page 7)

　　1/2 cup finely chopped mixed fresh herbs (such as dill, parsley, and mint), or more to taste

　　1 to 2 scallions, green parts only, thinly sliced

　　1 1/2 cups rice milk, or as needed

　　Juice of 1/2 lemon, or more to taste

　　1/2 teaspoon ground cumin, or more to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.

　　

Step 2

Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.

　　

Variations

Step 3

For a heartier version of this soup, add a cup or so of cold, cooked barley.

　　

Step 4

For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 88

　　

Step 7

Total fat: 2g

　　

Step 8

Protein: 5g

　　

Step 9

Fiber: 1g

　　

Step 10

Carbohydrate: 14g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 166mg

　　Vegan Soups and Hearty Stews for All Seasons