Tuesday, July 26, 2011

RECIPE: Dairy-free Cold Cucumber Soup (Redux)

I savored this vegan and dairy free cucumber soup recipe that I discovered last summer so much that I decided to make it last night. I didn't have the exact ingredient list so, once again, adapted the original recipe for a delightful result using Riverhead's Wells Homestead Farms locally grown kirby cucumbers, local dill, onions and garlic and New York City tap water! 

Check out my adaptions below and on last year's post and the original recipe from family friend, Stephanie Meyer of Minneapolis, who has taken the local food bloggers scene by storm with her Fresh Tart blog posts, recipes (many using locally grown and farmers market foods) and lovely photos.
Cold Cucumber Soup (vegan and dairy free) - Photo by Lexi Van de Walle
RECIPES
Adaption of the Recipe
Dairy-free Cold Cucumber Soup 

2 pounds of local kirby or other small cucumbers, peeled, seeded, and chopped
1/4 cup cold water 
2 T freshly squeezed lemon juice
1/8 of a red onion, chopped
1/8 of a yellow onion, chopped
1 small garlic clove, chopped
3 T dill, chopped 
1/4 cup of your finest olive oil
Salt and pepper, to taste

Place half of the cucumbers in the blender.  Add cold water and blend on high speed until cucumber is pureed.  Add remaining cucumber, onions, garlic, and dill and blend until creamy smooth.  With the blender running on high speed, slowly add olive oil until the soup becomes creamy.  Blend in the salt and pepper. Taste.  Add more lemon, dill, or water to achieve a creamy consistency --not too thin and not too thick. Serve immediately or chill for a few hours. Garnish with a sprig of dill

Original from Stephanie Meyer's Fresh Tart Blog
Cold Cucumber Soup with Dill
Serves 4

2 lbs. cucumbers, peeled, seeded, and chopped
1/4 c. cold water (perhaps more)
2 Tbsp. red wine vinegar (perhaps more)
1 large shallot, chopped
1 small garlic clove, chopped
3 Tbsp. chopped dill (or more, to taste)
1/4 c. extra-virgin olive oil
1 tsp. honey (or 1/2 tsp. sugar for vegan)
salt & freshly ground pepper to taste

Place half of the cucumbers in the bowl of a blender.  Add cold water and blend on high speed until cucumber is pureed.  Add remaining cucumber, shallot, garlic, and dill and blend until pureed.  With the blender running, slowly add olive oil, blending on high until the soup becomes quite creamy.  Blend in the honey and salt and pepper to taste.  Add more vinegar, dill, honey, or water to tweak consistency and flavor to your liking.  Chill for a few hours for best flavor, although it's delicious right away as well.

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