Our recipe corner is brought to you by {bib.on meals creator, AC Bethea. AC is a Conway native who dishes up vegan and gluten-free baked goods and wholesome, delectable meals with love. This month’s recipe is inspired by the flavors of Thailand— healthy and brimming with beachy-vibes.
Ingredients
Serves 2-4
2 large cucumbers, peeled and chopped
2 large spring onions, chopped
2 large garlic cloves, pressed and minced
1 Thai chile (optional, for heat)
1 cup chilled water
1 tsp organic sesame oil
1 Tbs low sodium tamari
2 Tbs rice vinegar
5 sprigs of cilantro (or more to taste)
Juice of 1 lime
Black or white sesame seeds
Directions
Combine cucumbers, onions, garlic, half of the chile and water in a food processor or blender.
When a puree is formed, slowly add the remaining ingredients. Mix until combined and the consistency is liquid. Add additional salt and spices according to your taste.
Chill until ready to serve. Pour soup into bowls and garnish with sesame seeds and cilantro leaves.
AC Bethea, {bib.on meals creator
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