Cold cucumber and pistachio soup

Cold cucumber and pistachio soup

Refreshing and healthy soup for hot summer days. 

This soup is best served in a small glass as an aperitif, starter, or mid-course. It tastes fantastic paired with some freshly baked bread with a crispy crust. 


Four servings  

3.5 oz pistachios, roughly chopped, plus a little extra for garnish  

1 small onion, peeled and quartered  

1 large cucumber, peeled and diced  

1 oz fresh dill, roughly chopped, save 4 stems for garnish  

1 oz fresh mint leaves  

2 garlic cloves, coarsely chopped  

1 small slice of bread with a crispy crust, cut into cubes  

1 tbsp vegan red wine vinegar  

0.8 cup cold water  

Maldon sea salt and freshly ground pepper  

Olive oil for drizzling 


Put pistachios, onion, cucumber, herbs, garlic, bread, and red wine vinegar in a blender and process to a smooth and supple mash. Season with salt and pepper, add the cold water, and run the blender for a short time so that the mash has a soup consistency. Serve the soup immediately, drizzled with a bit of olive oil. Sprinkle The Solution™ and some extra pistachios, and garnish with a sprig of dill.