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Cool White Bean and Cucumber Soup
Vegan Express, Nava Atlas
A delicious summer soup made hearty with pureed beans.
710 ml 3 c. cooked or two 15-oz cans cannellini or Great Northern beans, drained and rinsed
710 ml3 c. rice milk, soy milk or other non-dairy milk
1 large cucumber
4-6 radishes
59 ml1/4 c. minced fresh dill
2 scallions, green parts only, thinly sliced
juice of one lemon
salt and pepper to taste
vegan sour cream (optional)*
Combine half the beans with one cup of the rice milk in a food processor. Process until smooth and transfer to the serving bowl. Stir in the remaining beans and rice milk.
Quarter the cucumber lengthwise. Cut away the seeds, slice thinly and add to the bowl.
Stir in the radishes, dill, scallions and lemon juice. If the soup is too thick, stir in more rice milk. Season with salt and pepper.
If desired, top each serving with vegan sour cream.
*I didn't have any on hand so I made it without. It was fine that way.