Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Vegetable oil |
| 5 \N | Cucumbers peeled, seeded & chopped |
| 3 \N | Garlic cloves |
| 2 mediums | Onions; chopped |
| 2½ cup | Vegetable broth |
| ¼ cup | Chopped fresh dill |
| \N \N | Pepper; to taste |
| 1 cup | Soy milk |
In a large saucepan, heat the oil over medium heat and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the soy milk just before serving.
Preparation time: 45 minutes Chilling time: 2 hours Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias