WARM CUCUMBER SOUP
I love this recipe. It came about last year because my organic vegetable garden produced so many cucumbers that I didn't know what to do with them. I was giving them away to friends all over the place at first, but then I got thinking that maybe a soup could be possible from cucumbers. Who says you can't make a warm soup from cucumbers?
I decided to try it and came up with this recipe and I was so surprised how well it actually worked. And the best part, it really was a delicious soup that tasted nothing like raw cucumbers. My kids even love this soup. It's tasty, creamy and very yummy. I dare you all to try it out yourselves.
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-1 tablespoon extra-virgin olive oil
-2 cloves garlic, minced
-1 small onion chopped
-1 tablespoon lemon juice
-4 cups of cucumbers
-1 1/2 cups of homemade vegetable broth, or meat broth
-1/2 teaspoon salt
-1/4 teaspoon freshly ground pepper
-Pinch of cayenne pepper
-1 avocado, diced
-1/4 cup chopped fresh parsley, plus more for garnish
-1/2 cup coconut cream
*heat oil in a large saucepan over medium-high heat.
*add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes.
*add lemon juice and cook for 1 minute. Add 3 3/4 cups of chopped cucumbers, broth, salt, pepper and cayenne; bring to a simmer.
*reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
*transfer the soup to a blender and add avocado and parsley; blend on low speed until smooth.
*pour into a serving bowl and stir in coconut cream.
*serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.