Add Color to the Passover Table with Jewish Food Hero’s Chilled Pink Cucumber Soup. {Vegan Recipe}

Via Kenden Alfond
on Apr 15, 2016
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courtesy of author, Kendon Alfond

Imagine you’re at a lush farm in the country preparing a meal in the kitchen. You’ve collected cucumbers from a vegetable garden. Your skin feels warm from the sun, and you can hear the sounds of your family’s laughter combined with the sounds of nature.

It’s these images—those of a spring season—that inspire my modern, vegan-friendly approach to a traditional Passover meal, which is one of the most important holidays in the Jewish faith and features a ritual meal as the main celebration.

Typically our holiday tables, no matter our faith, are challenging for vegetarian and vegan eaters. With animal foods taking center stage, we may be forced to choose between participating in our beloved holidays or sticking to the values that drew us to a vegetarian diet.

I found myself in this situation four years ago. I was desperate to find recipes that reflected the satisfyingly delicious holiday menu I dreamed about—one filled with mouthwatering, plant-based recipes. I wanted to guarantee my daughter and meat-loving husband came back for savory second helpings.

When I didn’t find one, I created my own.

For Passover, I’m making this creamy cucumber soup, which makes a striking appearance on the table with its lovely pink color.

Chilled Pink Cucumber Soup

Makes 8 cups

Tools:

Blender or food processor
Individual soup bowls for serving

Ingredients:

2 cups raw unsalted cashews, soaked overnight and drained
3 cups peeled, cored and chopped red apples (from about 4 medium apples)
4 1/2 cups peeled and chopped cucumbers (from about 3 medium cucumbers)
2 cups almond milk
1/4 cup plus 2 tablespoons lemon juice
1 1/2 tablespoons chopped scallions (white part only)
1 tablespoon sea salt, or more to taste
2 1/2 tablespoons grated raw beets
White pepper to taste

Garnishing options:

Fresh dill
Sliced radishes
Diced cucumber
Fresh mint

Instructions:

In a blender or food processor:

        Place all the soup ingredients and blend until smooth

Garnish and serve:

        Serve chilled in individual soup bowls, garnished with your choice of garnishing options.

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Relephant Read:

Bringing Meaning to Easter & Passover.

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Author: Kenden Alfond

Editor: Toby Israel

Image: Author’s Own

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Recipe shared with permission of Jewish Food Hero. Copyright © 2016 Jewish Food Hero.


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About Kenden Alfond

Kenden Alfond is the founder of Jewish Food Hero which nourishes the minds, bodies and spirits of Jewish women around the globe. She offers vegan recipes that are a modern twist on traditional Jewish meals and resources to support an intuitive turning toward greater health. You can find The Jewish Food Hero The Jewish Food Hero Cookbook: 50 Simple Plant­-Based Recipes for Your Holiday Meals here.

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