Cold Tarragon Cucumber Soup
I know cucumber soup might not sound very exciting, but this one is delicious and full of flavors! It’s a refreshing vegan dish which is perfect for hot summer days. It is also very easy and fast to make with just a few ingredients that pair well together. Tarragon and cucumber bring freshness and the nut butter makes the soup creamy.
Unlike gazpacho, which is a cold soup made with blended raw vegetables, this soup requires to cook the vegetables before blending and refrigerating. So you need to keep that in mind and prepare it a bit in advance.
You can either decide to peel the cucumber or not, if you don’t, you want to use an organic one. Also, I didn’t strain the soup, but if you want it to be smooth, go ahead and strain it!
I used cashew almond butter but any nut butter works, peanut butter for example would be great! Just check if it is salted first to reduce the amount of salt you’re putting in the soup.
I placed a few chopped tarragon leaves to decorate the soup, if you do so, I recommend not eating them. Of course, nothing bad is going to happen if you do, but tarragon leaves texture is not very pleasant, it’s thick and a bit rough.
Cold cucumber and tarragon soup
- 2 spring onions the white part
- 1 cucumber organic
- 1 tbsp nut butter I used almond cashew butter
- 2 cups water 370 ml
- 2½ tbsp tarragon
- ½ tsp salt
- pinch pepper
- 1 tbsp olive oil
- chili sauce
- Chop the spring onion, cucumber and 2 tbsp of tarragon.
- In a pot on medium heat, fry the spring onion with ½ tbsp olive oil for a couple of minutes.
- Pour in the water, cucumber, tarragon, salt and pepper.
- Bring to a boil, put a lid and simmer for 10 minutes
- Mix the soup in a blender with the nut butter. You can strain the soup if you want it smooth, I didn't.
- Refrigerate for at least one hour.
- Pour the soup in a dish and decorate with a drizzle of olive oil, a few drops of chili sauce and a tarragon leaf.