This mostly raw chilled creamy green summer soup recipe was inspired by one I saw on Pinterest.
I changed the recipe substantially to suit my taste, but I give full credit and thanks to Manifest Vegan for the idea.
To make my Cucumber Basil Avocado Soup, I used vegetable soup stock instead of water, fresh parsley & ginger instead of scallions & garlic, and fresh ground pepper in addition to salt.
Total prep & cook time: 20 min
Nutrition Data, 250g Serving: 101 cal, 9g carb, 8g fat, 284mg sodium, 4g fiber, 2g protein, low Cholesterol, good source Folate, Potassium, Manganese, Vit. A, Vit. C, Vit. K, Estimated glycemic load 2
If all ingredients are chilled, the soup will be room temperature by the time it's blended. Eat it like that if you like, but it benefits from further chilling.
If you're using a high speed blender, such as a Blendtec or Vitamix, process at the lowest possible speed for the least amount of time so the soup doesn't heat up too much.
If you'd like a 100% raw soup, use water instead of soup stock, adding a little dried herbal spice mix, garlic clove or powder, and a veggie bouillon cube for flavoring.
If you're using a cucumber with edible skin, leave it unpeeled if you like. If it's a young cucumber with tiny seeds, leave those too. Why do more work than you have to?
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