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Once in a while, I get a specific recipe request that fits perfectly with my plans for the blog.
That's what happened with this soup.
One of the moms that participated in the workshop "My Vegan Family", asked for a legume-based cold soup.
And as I'm constantly thinking about new ways to incorporate legumes in our family meals, this request came on time.
The soup is a perfect addition to your summer menu.
It's light, fun, fresh with a perfect texture for warm summer days.
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recipe
Think Ahead
6 hours
Prep Time
10 minutes
Difficulty
Servings:
5Ingredients
For the soup
- 2 ears of corn
- 2 cucumber
- 1 red bell pepper
- 14 oz cherry tomatoes
- 1 garlic clove
- 4 tbsp cooked red lentils
- 0.25 cup olive oil
- 1 tbsp balsamic vinegar
- 0.25 tsp salt
- 0.25 tsp black pepper
For garnish
- corn kernels
- peeled and diced cucumber
- sliced or diced cherry tomatoes
- fresh chopped basil
- olive oil
- ice cubes
Instructions
Clean the corn ears and cook for 5 minutes in boiling water. Remove and rinse under cold water. Using a knife, remove the kernels from the cob.
Wash the vegetable and peel the garlic. Add all the soup ingredients into a high-speed blender and blend until creamy.
Transfer to a container and place in the fridge for a minimum of 6 hours (the soup will be at its best the day after).
Serve with a few ice cubes, garnished with diced veggies, olive oil, corn kernels, and basil.
