Tomato cucumber soup
Straight from your summer garden, this creamy soup is delicious, easy to make and satisfying for all nutritional styles. Enjoy it as a first course, or the perfect lunch or light dinner.
You Modern Vegans will love this recipe because it’s raw, but go ahead and serve it at your next dinner party. It’s a winner.
Ingredients:
6 medium tomatoes, quartered
2 ripe avocados, peeled and seeded
1/2 large cucumber, peeled and thickly sliced
5 green onions, white bottoms only, chopped
1 garlic clove
3 tablespoon fresh lemon juice
1 cup water
Sea salt to taste
Cayenne pepper to taste
Cilantro sprigs
Preparation:
1. Place the tomato, avocado, cucumber, green onions, garlic, lemon juice, and water into a blender.
2. Blend until smooth; add a small amount of water if you want it thinner.
3. Add sea salt and cayenne pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour.
Garnish the serving bowls with a sprig of cilantro.
Makes 2 servings
Kerry / 6.28.2015
How many tomatoes do you use?
(Think you forgot!!). I make a cucumber soup
with cucumber, garlic,lemon juice, handful romaine
Few tablespoons water. Delicious!
Holli / 6.28.2015
That sounds amazing, I’d love to try it. Sorry, we forgot the tomatoes! They’re there now. Thanks for the heads up, XOX Holli