A splendid no-cook soup that will awaken taste buds dulled by summer heat. This soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. This soup is a great first course for a Mexican or Southwestern-style meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Finely chop about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
Step 2
Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
Step 3
Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 100
Step 6
Total fat: 2g
Step 7
Protein: 5g
Step 8
Fiber: 3g
Step 9
Carbohydrate: 17g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 200mg
