Refreshing Cold Cucumber Mint Soup with Chia Seeds & Apple Cider Vinegar
4 hours 10 minutes
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About Refreshing Cold Cucumber Mint Soup with Chia Seeds & Apple Cider Vinegar
Beat the heat with this incredibly refreshing cold cucumber mint soup! A light and healthy summer meal, this recipe combines the cooling power of cucumber with the vibrant flavor of mint, all boosted by the nutritional benefits of chia seeds and apple cider vinegar. It's a quick and easy recipe perfect for a hot day.This soup is a summer staple in my home – a delicious way to stay cool and hydrated. The subtly sweet and savory flavors are perfectly balanced, and the addition of chia seeds adds a delightful texture and a healthy dose of omega-3s.I use Lyva's Organic Raw Chia Seeds and Bragg's Organic Apple Cider Vinegar for the best flavor and quality, but feel free to use your preferred brands. Enjoy this revitalizing and wholesome soup!
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Recipe Time & More
Prep4 hours
Cook10 minutes
Total4 hours 10 minutes
Ingredients
Produce
Pantry
- 2 tsp Chia Seeds lyva's organic raw chia seeds recommended
- 1-2 tbsp Apple Cider Vinegar bragg's organic recommended, adjust to taste
- 1-2 tsp Pepper black, freshly ground, to taste
- 1-2 tsp Salt to taste
- 2 tsp Butter
Liquid
- 3 cup Rice Stock adjust to desired consistency; made by simmering 1 cup rice in 9-10 cups water until tender
- 1/2 cup Water for soaking chia seeds
Instructions
Prepare the Chia Seeds
- Soak 2 teaspoons of chia seeds in 1/2 cup of water for at least 3-4 hours, or preferably overnight.
Make the Rice Stock
- Boil 1 cup of rice in 9-10 cups of water over low heat for about 45 minutes, or until the rice is very soft. Alternatively, pressure cook for a shorter time. Let cool completely, then strain the stock and refrigerate until ready to use.
Sauté the Vegetables
- Melt 2 teaspoons of butter in a pan over medium heat. Add the finely chopped onion and sauté until golden brown. Add the cubed cucumber and torn mint leaves. Sauté for 1 minute, until fragrant.
Blend the Soup Base
- Transfer the sautéed vegetables and the boiled potato to a blender. Blend until you achieve a fairly coarse paste. Do not over-blend.
Combine and Season
- Pour the blended vegetable mixture into a large bowl. Add the chilled rice stock, soaked chia seeds (including the soaking water), apple cider vinegar, salt, and pepper. Stir well to combine, ensuring the soup is smooth and lump-free. Adjust seasoning to taste.
Chill and Serve
- Refrigerate the soup for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly. Serve cold and enjoy!
Recipe Notes
Expert Tips
- For a creamier soup, you can add a splash of coconut milk or heavy cream after blending.
- If you don't have rice stock, you can substitute with vegetable broth or water. However, rice stock lends a unique sweetness and body to the soup.
- Feel free to adjust the amount of apple cider vinegar to your liking. Start with a smaller amount and add more if needed.
- Garnish with extra mint leaves, a dollop of plain yogurt, or a drizzle of olive oil before serving for an extra touch of elegance.
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Recipe Nutrition
Calories: 61kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 15mgPotassium: 255mgFiber: 2gSugar: 2gVitamin A: 81IUVitamin C: 10mgCalcium: 26mgIron: 1mg
Shyamala Kumar
Articles: 33
4 Comments
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What a delicious idea! Thanks for sharing.
This is amazing! Excited to make it.
This looks divine! Can’t wait to make it.
I’m eager to make this recipe!