Ahh … it’s that time of year again—summer! And what better way to celebrate then to enjoy some delicious, healthy raw food? We just got home from the Monday farmers’ market in Los Osos and purchased some locally grown yummy produce. Our hungry bellies were calling so I decided to create one of our favorite fresh soup recipes to satisfy and nourish our souls: chilled avocado-cucumber soup. Serve this soup in a bowl with some flax crackers and a nice big glass of coconut water to drink. Hope you enjoy!
Chilled Avocado-Cucumber Soup
Serves two
One avocado, flesh removed
One half of a large cucumber, peeled
1 cup cherry tomatoes, chopped (plus three more for garnish)
1/2 teaspoon jalapeno, chopped (optional)
One pinch cayenne (optional)
One orange, peeled, diced, seeded
One lemon, juiced
1 teaspoon tamari or soy sauce
1/2 cup cilantro, rinsed and chopped
1/2 cup green onion, chopped
2 tablespoons olive oil
Salt, to taste
Directions:
- Place all ingredients in a blender and puree until smooth and creamy.
- Let soup sit in refrigerator for ten to thirty minutes to chill.
- Portion into two bowls and garnish with chopped tomatoes, red onion, cilantro, and cracked black pepper.
- Sit in the warm sun and enjoy this delicious and healthy soup!
