☀️ Cold Cucumber Soup with Hävenly Bruschetta. Perfect for hot days! ☀️
☀️ Cold Cucumber Soup with Hävenly Bruschetta ☀️
Cold cucumber soup with Hävenly Bruschetta. Scroll down for recipe!
My family finally arrived from Sweden, and they brought a little bit of rain with them, but the heat is back on. What is better than serving a Cold Cucumber Soup along with Hävenly Bruschetta toasts? It is so quick and easy to make, and this is the time for bruschetta as the tomatoes are flavorful this time of the year. We picked up ripe tomatoes from the farmers market, and it was a big hit!
As for the soup, the original recipe called for cilantro, but since neither my mom nor my nephew likes cilantro, we used parsley instead.
And stay tuned for a newsletter in two weeks that will feature a cold Avocado Soup with Mango Jalapeno topping!
Hävenly Bruschetta Toast Recipe
Ingredients
2-3 ripe tomatoes
1-2 garlic cloves (minced or pressed)
Fresh basil leaves (finely cut)
Balsamic vinegar (high quality)
Olive oil (or avocado oil)
Salt and Pepper to taste
Hävenly Rustic Bread
Instructions
Cut the tomatoes into small pieces and add garlic and basil.
Season to taste with balsamic vinegar, olive oil, salt, and pepper.
Brush or spray your Hävenly Rustic Bread with some olive or avocado oil. Grill until crispy. (Alternatively, you can just toast the bread and add the oil after.)
Spoon the tomato mix onto the bread and enjoy immediately!
Cold Cucumber Soup Recipe(4 servings)
Ingredients
2 large thin cucumbers, coarsely cut
1.5 cups plain Greek yogurt (we used A1 yogurt as that’s easier to digest; you can also try with your favorite vegan yogurt)!
3 tbsp fresh lemon juice
1/4 cup basil leaves
1/4 cup parsley (or cilantro)
1 garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Crushed Aleppo chiles to garnish (optional)
Instructions
In your mixing bowl add the cut cucumbers, yogurt, lemon juice, basil, parsley (or cilantro), garlic and oil.
Blend until very smooth and season with salt and pepper to taste.
Chill for at least two hours (or put in freezer if you are in a hurry).
Garnish with the crushed Aleppo chillis and/or parsley, lemon wedges, and cucumber slices.
Enjoy!