Dairy-Free Creamy Cucumber Avocado Summer Soup

Recipe

I created this recipe on a hot summer evening when my body craved something cooling, refreshing, and light. I didn’t want to spend much time in the kitchen, so it needed to be quick and easy. I always have avocados on my kitchen counter and cucumbers in the fridge in summertime. I gathered all the ingredients, and in 5 minutes, my experiment was ready to taste. And it turned out delicious! I still crave this soup anytime I think about it. I will make it again many times before the summer ends.

Ingredients: 

• 1 English cucumber, peeled

• 2 avocados, skin and pit removed

• 8 green onions, chopped

• 1 large garlic clove

• Juice from 1 lemon

• 3/4 cup cold filtered water

• 1/2 tsp Himalayan see salt

• 1/2 tsp black pepper to taste

• 1/2 tsp smoked paprika

• 1/4 cup toasted pumpkin seeds

• 1 Tbs EVOO

• Slice of toasted sourdough bread (optional)

Method: 

• Place all ingredients except the last two (pumpkin seeds and paprika) in the high-speed blender and mix them until the texture is smooth and creamy.

• Pour the soup into two bowls and sprinkle the top with olive oil, pumpkin seeds, and paprika.

• Serve immediately with (or without) a slice of sourdough bread.

Health facts: 

• Low in calories and sugar

• Contains healthy omega-3 fatty acids

• Good source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.

• Excellent source of electrolytes fiber

• Gluten and dairy free

• Whole food plant based