Keep Cool with Chilled Nourishment

As temperatures rise here in Phoenix, chilled soups are a great way to cool down and utilize all the fresh produce that is available during summer months. I recommend using fresh local, organic ingredients whenever possible for the recipes listed here. Both of these chilled soups are great for a light lunch option, or a starter to your evening meal. Cucumber Avocado Soup

Serves 4

4 large cucumbers, cleaned and peeled, seeds removed

4 celery stalks, chopped

1 avocado, peeled and pitted

¼ c. chopped dill (optional)

¼ c. fresh squeezed lemon juice

4 c. purified water

Put all ingredients in the blender and whir until creamy smooth. Pour into bowls and serve.

Additional notes: Cucumbers have a high water content which gives them diuretic properties, as well as cooling qualities in Chinese Medicine.

Spanish Gazpacho

Serves 5-6

¼ c. cold-pressed olive oil

6 medium fresh tomatoes, roughly chopped

1 medium onion, chopped

1 large bell peeper, yellow or red, chopped

1 medium clove garlic

1 cucumber, seeded and chopped

4 basil leaves

1 T. Sea salt

1 large carrot, shredded

¼ c. apple cider vinegar

¼ t. Tabasco or sririacha to taste (for an extra kick)

Chopped fresh basil, chopped avocado, and/or parsley for garnish

Combine all ingredients in a food processor or blender and process until blended but still chunky. Remove half of soup, and puree remainder well. Combine both mixtures, stir, chill for 1 hour and serve in individual servings.

This is a great spicy summer soup with healthy fats; the apple cider vinegar helps to reduce blood sugars as well.