Chilled Cucumber, Cashew & Mukimame Soup

Chilled Cucumber, Cashew & Mukimame Soup
Serves: 4 Servings
This is a bone-healthy and vegan-friendly recipe that doesn't include any dairy ingredients to achieve its creamy taste and texture. Instead, nutrient-rich mukimame (pre-shelled edamame) and cashew milk contributes to the silky-soft mouth and flavor of this lovely chilled soup that is nice for serving during the hot weather months. I like to pair this soup with a side of calcium-rich “Sea Puppies” (hush puppies made with sardines) doused with a sprinkling of malt or balsamic vinegar before I serve up a light summer supper at the beach.
  • 10 oz. Cucumber, organic, seeded and sliced
  • ½ cup Onion, chopped
  • 1 Tbls. Garlic, minced
  • 1 Tbls. Almond oil
  • 1 cup Vegetable broth, low sodium
  • 1 Tbls. Dill weed
  • 5 oz. Mukimame, frozen, organic
  • 12 oz. Cashew milk, Silk brand
  • 2 tsp. Grated lemon rind
  • ¼ tsp. Salt
  • ⅛ tsp. Ground white pepper
  • 2 Tbls. Dried chopped chives or 4 Tbls. fresh chopped chives
  1. Slice the cucumbers in half lengthwise. Using a spoon scrape out the seeds by cutting a channel down the middle then cut them crosswise into ⅛ inch thick half-moon slices. Reserve 12-20 slices for garnish. Chop the onion and mince the garlic and let them rest for 5 minutes.
  2. Heat a sauce pot to medium-high and add the almond oil and chopped onions. Sauté onions until they are translucent. Add garlic and continue cooking for another 1 minute. (Be careful to not let the onions or garlic to caramelize or brown). Add the vegetable broth, dill weed and mukimame and bring mixture to a boil. Reduce heat, cover pot and simmer for about 5-7 minutes or until mukimame is al dente. Remove cover and add sliced cucumbers (excluding the reserved slices) recover pot and continue heating until cucumbers are hot and wilted (about another 5 minutes).
  3. Remove pot from heat and carefully ladle mixture into a blender until it is no more than ⅓ full. Starting on slow and with a blender lid vented, pulse the blender until mixture is pureed smooth. Transfer blended mixture into a clean 2 quart mixing bowl. Ladle more hot cucumber mixture out of the saucepot and into the blender and repeat process until all the contents of the saucepot has been blended smooth and transferred to the bowl. (Alternatively, use a hand immersion blender to blend the mixture all in one step in the cooking pot).
  4. Whisk the cashew milk and lemon rind and (optional) adjust seasonings with salt and pepper. If desired, pour mixture into a beverage pitcher or carafe. Refrigerate soup until well chilled.
  5. To serve: Pour soup into serving bowls and garnish with reserved cucumber slices and dried chives.


Comments are closed.