Simple Chilled Cucumber Soup

My mother would sometimes serve a chilled cucumber soup for afternoon tea or on other special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, I always enjoyed it when she served it. When I decided to make a chilled cucumber soup of my own, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers was lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my version of a summer delight.  It's a great way to use the cucumbers from your garden!

Simple Chilled Cucumber Soup

• 2 cups almond milk
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. parsley, fresh and snipped
• 2 tsp. chicken-style seasoning*
• 1/2 tsp. dillweed, dried
• 1/2 cup English cucumber, seeded and shredded
• 2 Tbsp. onion, finely diced
• salt to taste

Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points. 

{Ingredients can be mixed in a blender like mother did as well.}