Ingredients for 4 Soup bowl portions:

2 Spring Onions
2 Tbsp. Olive Oil
0.5dl Noilly Prat
2dl Bouillon
1 big Cucumber
2 Handful of fresh Basil
1 Tbsp. Lemon Juice
1 1/2 Cups of Soy Yoghurt
Salt
Pepper
1 Pinch od Cayenne Pepper

Chop the Spring Onions.
Slowly cook them in the Pan with the Olive Oil.
After 3 Minutes add the Noilly Prat and Bouillon. Cook for an other 3 Minutes and set it aside.

Peel and quarter the Cucumber the long way and remove the core. Chop up the Cucumber.
Chop the Basil.

Now mix the Basil, Cucumber, Lemon juice, Soy Yoghurt, Salt, Pepper and Cayenne Pepper with the Spring Onions and puree everything to a soup.

Set aside in the fridge until ready to serve and enjoy chilled

Blog Post – Guest Post: Cucumber – Basil Dream Team:
Here it is, my second guest Post straight from the recipe book of Mama Lovestone.
You might think “Isn’t this cold Cucumber and Basil Soup more of a summer dish”. Well, I won’t contradict. But hey, there is an other half of the world that has summer time right now. So this is for all you people that enjoy a warm climate right now or that simply don’t care and like to enjoy some cold creamy soup when it snows – just like me.
You can prepare it the day before and it only takes you about 10 Minutes to make this super savory soup.
It’s a great dish to serve in small glasses at the Buffet or also as an appetizer.
That certain something comes from the Noilly Prat, a french Wermouth. If you can’t find that brand, you could also use “Martini extra dry”. Not the same taste, but it would work. The Original Recipe is with greek yoghurt, but I “veganized” the recipe (replaced with soy yoghurt) and as I have tried both ways before, I must say, there is no taste difference. This Soup is simply a taste bomb!
Happy weekend to everyone with many many tasty highlights of course!
Emily