You know… there’s always room for a cooling soup on the menu; particularly fitting for hot summer days. Take a plunge into this cucumber, baby spinach & avocado soup, and don’t hesitate to include complementary herbs (or spices) you feel would make the soup “just right.”
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- High speed blender
- 2 cucumbers
- 1 cup baby spinach
- 1 avocado
- 1 Italian sweet pepper
- 3 scallions
- 1 clove garlic
- 1-2 tablespoon(s) lime juice
- 1 cup water
- 1-1½ teaspoon(s) natural salt
- mixed peppercorns to taste
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Get ingredients ready for preparation and use.
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In a blender jug, pour in 1 cup of water and 1-2 tablespoon(s) of lime juice. Add scallion, Italian sweet pepper, and garlic.
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Blend contents at high speed for 5-6 seconds, then stop. Add cucumber, spinach, avocado, salt, and mixed peppercorns. Blend until contents are liquefied and desired consistency reached.
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Your soup is ready for serving!
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Feel free to flavor this soup by adding for example fresh basil herb, fresh dill herb, dry oregano, etc.
