Sweltering hot days in Oregon, what you need desperately is a chilled and refreshing soup. We made Mark Bittman’s Asian-Style Cucumber Soup (view here) with some substitutions and it wasn’t vegan. We used tamari and Edward & Sons Not-Chick’n Bouillon to make a gluten-free version. This vegan and gluten-free Chilled Cucumber-Cilantro Soup is filled with loads of beautiful healthy greens you can find at farmers’ market: cucumbers, chili, scallions, arugula, cilantro and mint.
In a large bowl, combine cucumbers, tamari, rice vinegar, chili, and agave. Refrigerate uncovered for 20 to 30 minutes. Pour stock to the mixture and add the rest of the greens: arugula, cilantro and mint. Taste and adjust seasoning (add more tamari or rice vinegar).
Adapted from Mark Bittman's Asian-Style Cucumber Soup recipe in the New York Times.