Pineapple-Cucumber Gazpacho from Blissful Bites
I used to have a soup like this in the summer at a local café. That version had too much raw onion, so I made my own with the perfect amount. Very simple to make, this is a soup you’ll love all summer long.
Makes 3 to 5 servings
2 English cucumbers, peeled and chopped
1½ cups green bell pepper, seeded and chopped
1 green onion, chopped (optional)
2 tablespoons tamari
1 cup cilantro
1 can (29 ounces) pineapple with juice (or 1½ cups fresh pineapple with 1 cup water)
1 teaspoon cumin
2 tablespoons lemon juice
2 tablespoons lime juice
Sea salt and black pepper, to taste
Pineapple rings, for garnish (optional)
- Blend all ingredients in a blender until no chunks remain. Season to taste with sea salt and pepper.
- Chill for at least 15 minutes before serving. Decorate with pineapple rings.
Blissful Variation: For a kick, add 1 tablespoon chopped jalapeño and fresh mint.
Chilled Tomato Bisque with Cauliflower Purée from Better Than Vegan
I make this easy soup when tomatoes are perfectly ripe in the garden. The cauliflower purée makes this soup creamy without the fat of heavy cream.
Makes 4 servings
2 pounds ripe tomatoes, stems removed and coarsely chopped
1 cup Cauliflower Purée (see below)
2 cloves garlic, minced
2 tablespoons white wine vinegar
Sea salt and black pepper to taste
Almond milk as needed
- Combine the first five ingredients in a blender and purée until smooth and creamy. Add almond milk as necessary to achieve a creamy consistency.
- Serve immediately or chill.
Traditional white sauces are made from cream or milk. Vegan white sauces are usually made with plant milk or silken tofu. My favorite white sauce is made from cauliflower purée. It is one of the most adaptable sauces I make, and much like its dairy-based counterpart, it takes on the flavor of whatever you use to season it.
Makes 2 cups
3 cups cauliflower florets
¾ to 1 cup water or vegetable stock
Sea salt to taste