Updated: Mar 1, 2020
This cool summer soup is one of my favorite recipes! It has become a recipe that I make over and over again. This beautiful green soup starts with a base of leafy greens and cucumbers and finishes with a little kick of citrus. Add some avocado for a smooth and creamy texture and you have a soup that works well as a hydrating, after-workout snack, as a fresh-tasting appetizer or, with the addition of some crusty sourdough bread, a light and refreshing meal. This recipe only takes about 10 minutes from prep to table, so it's a quick and easy solution for busy days.
This recipe is both healthy and tasty!
Cucumbers are high in nutrients like Vitamin K, Vitamin C and Potassium and they contain antioxidants that block oxidation in the body. Cucumbers are also high in water, promoting hydration on those hot summer days.
Leafy greens are packed with nutrition and are an essential party of a healthy and balanced diet. Eating a diet rich in leafy greens can offer you protection from numerous health conditions including obesity, heart disease and high blood pressure. I've used spinach in my soup this time, but feel free to add half kale if you prefer.
The creaminess of the soup comes from avocado. This fruit is often referred to as a "superfood" and contains more potassium than a banana! Avocados contain heart-healthy monounsaturated fat, a majority of which is oleic acid. Oleic acid has been associated with reduced inflammation in the body.
Cooling Summer Soup
2 medium - large cucumbers, peeled and sliced into 2-inch pieces
4 - 5 cups of raw, washed spinach or kale
1 avocado, seeded and peeled
1/4 cup cilantro or Italian parsley, washed
1 lemon or 1-1/2 limes, juiced
Sea salt to taste
Place half of the cucumbers, spinach/kale and cilantro and avocado in a food processor or blender. Squeeze the juice of one lemon or 1-1/2 limes into the cucumber mix. Add a pinch of salt and blend until smooth. Add the remainder of the cucumber and leafy greens. Add additional salt to taste, if necessary. For best results, refrigerate until cold, about 1 hour. Keep any left overs refrigerated.
Makes two servings or four small appetizer servings.