I know you’re all looking for something to cool you off this time of the year, and I’ve got just the soup for you! This Cold Cucumber Soup is ideal for an appetizer or a lunch recipe when it’s simply too hot to turn on the stove or oven.
Adding two ripe avocados makes this soup extra creamy and flavorful. Plus, avocados are loaded with filling fiber and carotenoids. These antioxidants help fight off disease and maintain eye health. And when you add the healthy fats found in avocado, you absorb even more good-for-you carotenoids. Avocados are also a good source of vitamin K, copper, folate, and vitamin B6, which are great nutrients to have, especially this time of the year when you’re out and about doing more activity than the winter months.
By Amie Valpone
Ingredients
- 3 large cucumbers, diced
- 2 large avocados, pitted, peeled, and diced
- 1 cup organic chicken broth or vegetable broth
- 1 tablespoon finely chopped fresh parsley
- Sea salt and pepper, to taste
Directions
Combine all ingredients in a food processor and puree until smooth.
Transfer to serving bowls and serve immediately. Store leftovers in a sealed container for up to two days in the refrigerator.
Yield: 2-4 Servings
Photography by Amie Valpone
>>Amie Valpone is the founder of The Healthy Apple and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.
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