Prep Time: 10 Minutes
Cook Time: 35 Minutes
Fall is the perfect time of the year to make fresh garden vegetable comfort soups for the chilly evenings in front of a warm fire. During the summer months when the vegetables in my garden are plentiful, I prepare for the long months ahead when the weather turns cold and the garden sleeps. During this time I can or freeze my vegetables to use in soups or other dishes I love to cook during the colder months of the year. One soup I love to make for the holidays is a cold coconut cucumber soup. This soup is great for Thanksgiving or Christmas and is a great appetizer to start off dinner. I have even made this soup using over ripened yellow cucumbers, and it’s delicious.
- 3 Cups fresh or canned vegetable broth
- 1 Medium white or red onion, sliced
- 1 Tablespoon olive oil
- 3 Medium cucumbers, remove seeds, skin, and dice
- 1 Cup fresh shredded coconut
- 1 Teaspoon cornstarch
- ¼ Teaspoon salt or season to taste
- ¼ Teaspoon pepper or season to taste
- ½ Teaspoon fresh sweet basil, diced
- ½ Teaspoon Beau Monde seasoning from Spice Island
- 1 Teaspoon fresh or frozen lemon juice
- ¼ Cup dry vermouth
- 1 Tablespoon vegan sour cream
- ½ Cup chopped chives
- In a small frying pan, add oil and onions. Sauté for 5 minutes or until translucent.
- In a 4 quart saucepan, add sautéed onions and cucumbers.
- Mix cornstarch with 1/8 cup vegetable broth and mix well.
- Add vegetable broth to the sautéed onions and cucumber in sauce pan.
- Stir in dissolved cornstarch liquid to the soup mixture, mix well.
- Add salt, pepper, fresh basil, and Beau Monde seasoning to the soup mixture.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add fresh shredded coconut to the soup mixture, simmer 5 minutes.
- Remove from heat and pour the contents of the soup mixture into a blender.
- Blend the contents for 2 minutes.
- Add lemon juice and vegan sour cream to the soup mixture in the blender.
- Continue blending for 1 to 3 minutes until the soup becomes pureed.
- When the soup is pureed, add vermouth to the mixture.
- Blend for 1 minute.
- Pour the contents of the blender into a glass refrigerator bowl and cover.
- Chill for 3 to 4 hours.
- Serve cold or hot and garnish with chives, fresh chopped parsley or mint, and shredded coconut.
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