Hands on: 20 minutes
Total time: 3 hours, 20 minutes, including chilling time
Serves: 6
This could be called tzatziki soup. It’s a fabulous Greek-style mix of thick yogurt, local cucumbers, garlic and herbs. It can be made a day ahead, allowing the flavors to intensify overnight. Using Greek-style yogurt is certainly the heartier option, but vegan soy yogurt can be milder and sweeter (David Sweeney suggests WestSoy Organic brand).
4 average cucumbers peeled, halved and seeded, divided
1 clove peeled garlic
1 cup vegetable stock
11/2 cups soy or Greek-style yogurt
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup fresh sorrel or watercress leaves
1/2 cup dill
11/2 teaspoons fresh lemon juice
6 dill sprigs for garnish
2 radishes, finely chopped for garnish
Cut 3 cucumbers into 1-inch pieces. Dice remaining cucumber into 1/4-inch pieces and reserve, cover and refrigerate. Combine 3 cucumbers and garlic in food processor and process for 30 seconds. Add vegetable stock, yogurt, salt, white pepper, sorrel or watercress, dill and lemon juice. Process until smooth. Chill, covered, for 3 hours. Serve in bowls with reserved cucumbers, radish and dill sprig as garnish.
Per serving: 102 calories (percent of calories from fat, 17), 6 grams protein, 15 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 675 milligrams sodium.
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