AVOCADO AND CUCUMBER SOUP
Preparation time: 15 minutes start to finish
It’s summer. It’s hot. We all need a way to cool off! Riding the ocean waves, jumping in a lake, the pool or under the garden hose helps on the outside. Eating cooling foods helps on the inside.
With that goal in mind, try this very quick and easy avocado soup. Avocado? Ayurveda? Yes! Although this recipe would hardly fit into a classical Ayurvedic menu from India, we can still apply the same principles of balancing heating and cooling foods, heavy and light. That’s what Sacred & Delicious recipes are about.
Simple to make, serve this Avocado and Cucumber Soup slightly chilled or at room temperature on hot summer days.
4 cups Vegetable Stock, room temperature
2 large ripe Hass avocados
1 medium cucumber
¾ to 1 teaspoon Fine Ground Celtic Sea Salt
1 cup chopped cilantro
Juice of 1 to 1½ limes
Pinch of pressed garlic
Cook’s Tip: If you don’t have time to make stock I recommend using water instead of a box or canned stock. Also, avocado doesn’t survive well as a leftover. If you’re eating this recipe the next day, try some extra lime and to perk it up.
- If you’re making the stock the same day as preparing this recipe, cook the stock a few hours in advance so it has time to cool to room temperature.
- Peel avocados. Chop them into roughly 1-inch pieces.
- Peel the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Chop into several chunks.
- Place all ingredients in a blender, starting with juice from half a fresh lime. Purée. Add more lime, garlic, and salt to taste. Serve with a sprig of cilantro for garnish.