Creamy Chilled Cucumber Pea Mint Soup

Creamy Chilled Cucumber Pea Mint Soup
(Serves 6-8) – Vegan, Raw, Gluten-Free, Soy-Free
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I made a Cucumber Dill Garlic sauce the other day and was inspired to make this chilled soup. This soup is raw so I treat this dish just as if I were juicing it, which means we eat it right away. Enjoy!

Creamy Chilled Cucumber Pea Mint Soup

  • Servings: 6-8 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients:
1 English Cucumber, diced
A Bunch (handful) of Fresh Mint, chopped
½ Green Pepper, chopped
1 Cup Water
1 Avocado, pitted
1 Cup Peas
2 Scallions, chopped (white/light green part only)
Juice of 1 Lemon
Sea Salt/Pepper to taste

Directions:
-Blend all ingredients together using a high speed blender. Chill and Enjoy!

Notes: I blended the first four ingredients together and then the avocado, peas and scallions separately then stirred together and added salt/pepper to taste.
-To serve up instantly – Use refrigerated Cucumber/Scallions and use Frozen thawed Peas.

Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.