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Cool Cucumber Lettuce Soup | Great Performances


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Cool Cucumber Lettuce Soup
by Suzannah Schneider, Sustainability Connector

©Serious Eats

I made this recipe after our first Greenmarket day of 2016. I had been standing outside for 13 hours during a heat wave, and only wanted to go home and sip icey cold, mild-flavored things for dinner in my glamorously fan-cooled apartment. This light green concoction did the trick, and I imagine I'll be stirring it up in bulk through the end of August. 


2 Tbs Butter or vegan butter alternative

1 Green onion, sliced

14 oz Silken tofu, cut into cubes

1 quart Vegetable stock

2 Cucumbers, peeled and cubed

1 head Lettuce, shredded

Sea salt and freshly ground black pepper


1. Melt the butter or butter alternative in a large saucepan over medium-low heat. Add the onion, cover, and sweat gently for about 10 minutes, until soft. Add the stock and tofu. Bring to a boil, then simmer for about 
10 minutes. Add the cubed cucumbers and shredded lettuce, return to a boil, and simmer for 
a further 4 minutes.

2. Purée the simmered mixture in a blender, and stir well. Season with salt and pepper.

3. Leave to cool completely, then chill for a couple of hours. Serve chopped with croutons and a swirl of something creamy.

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