Minty Cuke and Avocado Summer Soup

Feelin' a little guilty since I haven't blogged for a while, but I have been well, um, barefoot, pregnant, and in the kitchen a lot this summer!  And loving it!  I continue to love to use local, seasonal, basic and sometimes interesting ingredients to make yummy, nutritious, fun meals for my husband, friends, and family.  I figured I would post at least one recipe this season before my due date which is next Sunday....  

The beautiful diaper cake my talented, crafty mother made that goes along with our nursery theme "cabin in the woods"

Our future son's first books and corresponding stuffed animal:)

I found myself with a plethora of fresh cucumbers yesterday ( and summer squash, cabbage, tomatoes, eggplant, and lettuce!) after my husband brought home a nice box of fresh produce from the local CSA to which his company subscribes,  Fry Family Farm.

I thought, YUM.  Then I thought, hmmm, thats a lot of cucumber tomato sandwiches....or.....a perfect start for something refreshing, cool, tangy, and a perfect accompaniment for the dish I had planned for tonight, Thai Garden Soba's With Mango, Eggplant, and Lime Cilantro Tofu (recipe to come later..., maybe tomorrow depending on how nice it is outside:) 

I thought about what other ingredients I had, then quickly threw them together in the Vitamix so I could get the soup chillin' like a villain in the fridge for a few hours before dinner time.

Mint and Cucumber, go together well in a Garden-like version of a Mojito, but since I won't be able to drink cocktails for a while, I decided they would go together just as well in a cooling summer side dish!

  

 RECIPE

Gluten Free

Ingredients:

2 large, firm (not floppy) cucmbers, peeled

2 large or 3 smaller ripe (but not overripe or brown) Organic Haas Avocados, peeled, pitted.

1-2 green onions, roots removed, green and white parts included, torn into pieces

Handful of fresh, crushed mint leaves 

3/4 cup of fat-free, plain yogurt

2-3 cloves of peeled garlic, smashed

dash or two (depending on how spicy you want it!) ground red pepper  

1/2 teaspoon of freshly ground sea salt

 1/2 cup of cold water

a few ice cubes

the juice from one small lemon

Directions:

Put all ingredients, in order, in a good strong blender or Vitamix, blend until very liquified, if too thick (more like a smoothie than soup) add a little more water (adjust seasonings as necessary) and blend a little longer.

The longer this stays in the fridge, the better the flavors will blend and the more apparent they will be on your palate when you take your first refreshing slurp...I recommend at least 4 hours and no more than 24 hours in the fridge.  

Re-blend immediately before pouring into chilled bowls. 

 

 
Can garnish with a few mint sprigs!  

Which I didn't do for the picture because we were hungry and in a hurry to eat....

Why is this soup soooo good for you?  

• It is rehydrating from the cucumber, water and salt content.  
• It contains healthy fats from the Avocado that help lower the risk of heart disease and decrease inflammation in conditions such as arthritis. 
• The red pepper is known in Chinese and Ayurvedic medicine to also help reduce inflammation.
• The lean protein, calcium, and pro-biotic benefits of the yogurt help with muscle support, heart health, and digestive health.
• Cucumbers and avocado also provide a healthy dose of your daily fiber. 
• The fiber, protein, fat, and water make this a hearty, filling soup so you feel like you're actually getting a satisfying, satiating side dish (or main dish with a side of fresh bread or fruit salad) and not just drinking liquid sugar, like some soups. 

If you still have cucumbers left over, call up some friends and do the following: