Chilled Farmers Market Soup with Cucumber Salad
This vibrant, raw vegan chilled soup is a perfect summer refreshment, showcasing the best of farmers market produce like juicy tomatoes, crisp bell peppers, and sweet corn. It's elegantly topped with a bright, herby cucumber salad, adding a delightful crunch and a burst of complementary flavors. The recipe is simple, relying on a brief marination to enhance the natural taste of the vegetables before blending to a smooth, inviting texture.
Instructions
- 1
Shuck the sweet corn (3 ears), discarding husks. Shave kernels into a large bowl, then milk the cob to extract any remaining juice.
- 2
Add yellow tomatoes (3 cups), yellow bell pepper (1 cup), white onion (0.5 cup), olive oil (0.25 cup), apple cider vinegar (2 tbsp), fine sea salt (0.5 tsp), and black pepper (0.25 tsp) to the bowl. Stir to combine and let marinate uncovered for 30 minutes.
- 3
While the soup marinates, prepare the salad: combine cucumber (1 cup), red onion (0.5 cup), fresh parsley (0.25 cup), olive oil (2 tbsp), lemon juice (1 tbsp), fine sea salt (0.25 tsp), and black pepper (0.25 tsp) in a separate bowl. Stir and set aside.
- 4
Blend the soup mixture in batches until smooth. Pass the blended soup through a fine mesh sieve to achieve a silky texture. Refrigerate for 4 hours, or until thoroughly chilled.
- 5
Divide the chilled soup among bowls. Top with the prepared cucumber salad, a drizzle of [olive oil], and a pinch of [black pepper] before serving.
Nutrition Facts
Per portion