For those days when the mercury creeps up into the 90s and you're looking for a lighter meal.
Two teaspoons vegetable oil
Five cucumbers, peeled, seeded, and chopped
Three cloves garlic
Two medium onions, chopped
Two and a half cups Vegetable Broth
1/4 cup chopped fresh dill
Pepper to taste
One cup of soy milk
How To Prepare
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.