This one may be hard to believe, but I did make a creamy cucumber dill soup that’s dairy-free. I used “Mock Sour Cream” from my book, The Complete Food Allergy Cookbook, by Marilyn Gioannini. I found that someone posted it online, and it can be found at the link above. The recipe in the book calls for soy milk, but since soy is one of our eliminated foods, I substituted rice milk (like the person who posted, they too, used rice milk).
I didn’t really have a recipe to follow, none seemed to be what I wanted. I wanted a hot soup, or that could be chilled, if desired. So I kind of made this up (not something I typically do!). It tasted great to me!
2 cucumbers, peeled, halved and seeded
4 tbsp. onions, finely chopped
2 tsp. olive oil
2 tsp dill weed
salt, to taste
garlic powder, to taste
2 tbsp. brown rice flour
2 tbsp. arrowroot flour
1 tsp. xanthan gum
3 c. chicken stock (if following the elimination diet, make the stock yourself, or find a brand free of allergens**)
1/4 c. mock sour cream
- Peel cucumbers, slice lengthwise, and scoop out seeds. Slice thinly.
- Heat olive oil in sauce pan. When hot, add onions, cook covered for 2 minutes over medium heat.
- Add cucumbers and cook for 5-6 minutes. Add seasons, flours, xanthan gum, and stir.
- Puree this mixture in a food processor or blender. Return mixture to saucepan, add chicken stock, bring to a boil, and simmer for 10 minutes on low heat.
- Add 1/4 c. mock sour cream and stir. Serve hot or if desired, chill and serve cold.