Today is November 21, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Cold Cucumber Soup

Ingredients

For the soup:

    • 2 English cucumbers peeled, seeded, & chopped (about 4 cups)
    • 1 cup unsweetened almond milk
    • 2 garlic cloves
    • 4-5 fresh basil leaves
    • 2 green onions
  • 1 sweet apple peeled & cored (I used a Red Delicious)
  • juice of ½ lime
  • ½ teaspoon Himalayan pink salt or to taste
  • water to thin optional, if needed

For the garnish:

    • diced cucumber
    • diced red pepper
    • slivered almonds

Instructions

  • Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.
  • Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to chill.
  • Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.