This recipe was adapted from Mrs. Wilson’s Cook Book (1920)
It’s hard to imagine that a cucumber soup wouldn’t be vegan but nature, but in a time when drippings were more readily available to most people than EVOO, it makes sense. So I bring to you, an en ever-so-slightly adapted version of this 1920’s favorite: Cucumber Soup. A couple of other things… the original recipe said to grate the ingredients, but I don’t have a grater at the moment, so I used my mad knife skills and chopped the dickens out of everything. The original recipe also said to mash the soup through a strainer, but I chose to blend it instead. Oddly enough, I have a blender but not a strainer at the moment.1
- Time: < 1 hour
- Serves: 6
What You Need
- 2 medium cucumbers, grated (or very finely chopped)
- 1 cup cold water
- 1/2 white onion, grated
- 4 cups almond or coconut milk
- 2 tbs flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 green bell pepper, finely chopped
- 1 tbs of EVOO
What You Do
- Grate the cucumber and onion and toss them in the soup pot.
- Add the water (1 cup).
- Bring to a boil, then simmer for ten minutes.
- Run this through your blender, food processor, or mash it through a sieve.
- Return to the pot and add the milk (4 cups).
- Slowly sprinkle in the flour, stirring to avoid lumps.
- Bring back to a boil, then simmer again for 5 minutes.
- Now add salt, paprika, green pepper, and EVOO.
- Stir vigorously to mix, then serve hot.
 What’s all of this “at the moment business? Why does my kitchen inventory change all the frigging time? Well, my husband and I are traveling and every apartment we live in has a lightly different set of kitchen tools. See where in the heck we’ve been.