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
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.
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.