Chilled white bean and cucumber soup for a refreshing summer dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.92 · €1.15/serving
- Season with salt and freshly ground pepper to suit your tasteEst. price €0.02–€0.05
- 3 cups of rice milk, with additional on standby for adjustmentsEst. price €2.10–€3.50
- Two 15- to 16-ounce cans of cannellini or Great Northern beans, thoroughly drained and rinsedEst. price €1.80–€3.00
- Juice extracted from 1 lemonEst. price €0.40–€0.80
- One large cucumber, peel left intact or removed per preferenceEst. price €1.00–€2.00
- Vegan Sour Cream, if desired (adds creaminess to the dish)Est. price €0.00–€0.00
- Four to six radishes, sliced after being halvedEst. price €0.60–€1.20
- 1/4 cup of freshly minced dillEst. price €0.70–€1.50
- A pair of scallions, thinly sliced with only the green sections usedEst. price €0.30–€0.60
Steps
- 1In a food processor, blend half of the beans with 1 cup of rice milk until a smooth puree is formed. Transfer the mixture into a serving container and mix in the rest of the beans and rice milk.
- 2Begin by cutting the cucumber into quarters lengthwise. Remove and discard the seeds before thinly slicing the cucumber. Add the sliced cucumber to the container in which you will serve it.
Cultural note
White bean soups have a long history in Mediterranean cuisine, particularly in countries like Italy and Greece. This vegan version of the soup with cucumber and dill showcases a modern twist on traditional bean soup recipes, offering a fresh and vibrant flavor profile.
Seasonal note
This Chilled White Bean Cucumber Summer Soup is best enjoyed during the summer months when cucumbers and fresh herbs like dill are in season. The refreshing and cooling nature of this soup makes it perfect for hot weather.
Health note
This soup is a nutritious option, providing 8g of protein and 6g of fiber per serving. It is low in fat and calories, making it a light and satisfying dish. The high fiber content can aid in digestion and promote satiety.
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