#couldsoup #cucumbersoup #nocookchilledsoup #foodtoliverecipe #easyveganrecipes
No-Cook Cold Cucumber Soup with Cannellini Beans:
It is a blender soup recipe made with cucumbers, cannellini beans, Greek yogurt, and fresh herbs. Perfect for a refreshing appetizer or healthy lunch. Vegetarian and Weight Watchers friendly.
Prep Time: 10 min | Cook Time: 10 min | Chill Time: 1 hour | Total Time: 1 hour 20 min | Servings: 4
INGREDIENTS:
• 600 g cucumber, peeled and roughly chopped + matchsticks of cucumber to serve
• 100 g walnuts + more chopped walnuts to serve (
• 2 garlic cloves, chopped
• 4 tbsp spring onions, chopped
• 4 tbsp dill fronds, chopped + more to serve
• 1/2 cup cooked (or canned) cannellini beans (
• 1/2 cup Greek yogurt
• 1 cup vegetable stock
• juice of 1/2 lemon, or to taste
• sea salt + black pepper to taste (
INSTRUCTIONS:
1. Put all the ingredients for the soup into a powerful blender and blend until almost smooth. You may have to stop a few times and scrape down the sides with a rubber spatula.
2. Taste and add more lemon juice or salt/ pepper if necessary.
3. Chill well and then serve in small bowls with cucumber sticks, walnuts, and dill.
For more cool recipes, healthy tips have a look at our Healthy Blog
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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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