Lately we’ve had the most beautiful warm summer weather around these parts. Since I moved to the Netherlands, about four years ago, most summers have been kind of “inconsistent”… We either had a very warm and dry early summer and a very rainy and “cold” summer, or it was the other way round (such as last year), with a long, cold and rainy early summer and a pretty nice actual summer, or it was a constant up and down of a few nice and sunny days and more regular days with grey sky, rain and rather low temperatures. Anyway, so far, this summer has already been very nice (from my point of view), with relatively high temperatures, almost cloudless days and only one or another thunderstorm from time to time.
With this warm weather I often don’t really feel hungry. But since the body does of course need some fuel, cooling foods with a high water content are great for quick meals. So last week, on another very warm day at the farm, Renee quickly threw toghether a cold cucumber soup for lunch (with the farm’s own cucumbers).
Renee’s soup contained regular yoghurt, so I just asked how she made the soup and recreated a vegan version at home.
3 medium-sized cucumbers
1/2 apple (maybe one of the first “drop” apples…)
1- 1 1/2 cups natural yoghurt of your choice (I used soy (sojadé brand))
a clove or two of garlic (depending on how garlicky you want your soup to be)
salt and pepper to taste
a little water for thinning
a squeeze of lemon juice, if you prefer a more tart soup
(Preparing this soup is so simple, I almost not dare to call these directions…)
Put all the ingredients in a blender or use an immersion blender to puree them into a smooth and creamy soup.
Serve topped with extra cucumber dice and some spicy sprouts.