Cool as a Cucumber Soup

• 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

1. Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
2. Transfer the cucumbers to a serving container.
3. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency.
4. Season with lemon juice, cumin, salt, and pepper.
5. Serve at once or refrigerate until well chilled.
6. For a heartier version of this soup, add a cup or so of cold, cooked barley.
7. For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
8. Per serving:
9. Calories: 88
10. Total fat: 2g
11. Protein: 5g
12. Fiber: 1g
13. Carbohydrate: 14g
14. Cholesterol: 0mg
15. Sodium: 166mg

cucumbers, recipe vegan, herbs, scallions, rice milk, lemon, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/cool-as-a-cucumber-soup-378974 (may not work)