COLD CUCUMBER SOUP
I like to start with a cold vegetable soup as part of an afternoon tea menu. It is always fun to serve the soup in a teacup which provides the appropriate amount for a light meal.
Here is a recipe for a cold cucumber soup which is gluten free and vegan – a good choice for people who cannot tolerate dairy.
4 cups English cucumbers peeled, seeded, and finely chopped
1 cup unsweetened milk – soy, rice, or oat
2 chopped garlic cloves
6 fresh basil leaves
2 green onions (use the white and green parts)
1 small, sweet apple, peeled cored and finely chopped
juice of ½ lime
1 teaspoon Himalayan pink salt or to taste
½ teaspoon white pepper
water to thin (optional, if needed)
diced cucumber & red pepper
Place all the ingredients into a high-speed blender and blend until smooth. Add water to thin, if needed.
Transfer to an airtight container and place in the fridge for at least one hour to chill.
Serve garnished with diced cucumber and/or red peppers.
Store in an air-tight container for up to three days. Can also be frozen.