Do you think cukes are only good for slicing and dicing into salads? If so, this creamy chilled soup will surprise you. Made with low-calorie cucumbers and soy yogurt, this vegan soup is a refreshing diet-friendly dish to serve before the fall weather sets in.

Cool and Creamy Cucumber Soup

Yields 2 quarts

Ingredients:

• 3/4 cup vegetable broth
• 3 green onions, sliced (white and green parts)
• 1 large garlic clove, minced
• 2 tablespoons minced fresh parsley
• 1 tablespoon white wine vinegar
• Generous pinch of salt
• 3 large English cucumbers, peeled, seeded, chopped (reserve a few whole cucumber slices for garnish)
• 3 cups plain soy yogurt (try Wildwood Soyogurt)

Directions:

1. Combine broth, green onions, garlic, parsley, vinegar, and salt in the bowl of a food processor. Pulse a few times to mix.
2. Add about 2/3 of the chopped cucumber and puree. Add yogurt and pulse until blended.
3. Transfer soup to a serving bowl and stir in remaining chopped cucumber.
4. Cover bowl and chill soup in the refrigerator.
5. Serve cold, garnished with cucumber slices.

More tasty vegan soup recipes!