Cool White Bean and Cucumber Soup

1. 1

   Combine half of the beans with 1 cup of the rice milk in a food processor.

2. 2

   Process until smoothly pureed, then transfer to a serving container.

3. 3

   Stir in the remaining rice milk and beans.

4. 4

   Quarter the cucumber lengthwise.

5. 5

   Cut away and discard the seeds, then slice thinly and add to the serving container.

6. 6

   Stir in the radishes, dill, scallions, and lemon juice.

7. 7

   If the soup is too thick, adjust the consistency with a little more rice milk.

8. 8

   Season with salt and pepper.

9. 9

   If youd like, top each serving with a dollop of Vegan Sour Cream.

10. 10

    See the menu with Roasted Summer Vegetable Platter (page 162).

11. 11

    For a cool, stove-free summer meal, serve with Baked Tofu and Raw Veggie Wraps (page 152) or Red and Green Cashew Butter Wraps (page 153).

12. 12

    Calories: 230

13. 13

    Total Fat: 2g

14. 14

    Protein: 11g

15. 15

    Carbohydrates: 44g

16. 16

    Fiber: 7g

17. 17

    Sodium: 50mg

* Per serving · 4 servings · Values may vary.

No additional tips available.