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Cold Cucumber-Arugula Soup

by:
August 30, 2015
4.5
4 Ratings
Photo by Ann Goldman
  • Serves 4-5
Author Notes

Great for hot summer days. Readily available produce, no cooking involved. You'll need a Cusinart , Vitamix or other food processor. —Ann Goldman

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Ingredients
  • 4.5 cups peeled, seeded, coarsley chopped cucumber
  • 1/4-1/3 cups arugula
  • 1/2 cup olive oil
  • 1/2 cup cold water
  • 1/4 cup vinegar (wine vinegar if you have it)
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground chili
  • 1 tablespoon chopped fresh basil (optional)
  • 1 clove garlic
Directions
  1. Add everything to the food processor and process until smooth.
  2. Chill at least 4 hours- overnight
  3. Serve cold, garnished with fresh peach or mango
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2 Reviews

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Liza P. April 9, 2022
This is a pretty good simple soup that came in handy when my bag of arugula was about to turn. I am on the "nutritatrian" diet, which encourages getting oils from seeds and nuts as opposed to olive oil. So I replaced the 1/2C olive oil w/ about 1/3C tahini and added more veggie broth, which I used instead water (veggie broth was homemade w/ no salt, so the taste is mild). Results turned out refreshing, I can imagine the soup may be even more tasty w/ the original ingredients and being able to salt to your heart's content.
Ann G. April 12, 2022
I'm glad that it turned out ok for you - did the tahini smooth it out like a creamed soup? The arugala grows wild in my yard, so I'll remember to try it later this summer, once I have the arugala really going. I will however use salt since we don't have a problem w/ it.