Chilled cucumber soup with herbs

Here's an amazingly simple, and healthy summer recipe for you. It's fast to throw together, and can sit for 3-4 days in your refrigerator - and it gets better with age! 

I love a recipe that uses cucumbers. We've all seen cucumber slices used on the eyes to de-puff, but they do so much more! Whenever I've over-indulged, I reach for cucumber recipes - that's because cucumbers are 95% water, which helps hydrate and eliminate toxins in the body. They are also a good source of B vitamins (energy boost) - so instead of reaching for that 3pm latte or energy drink, try a cucumber instead! I'm also a big fan of cucumbers because they are excellent for joint health and arthritis by helping to strengthen our connective tissues. Lastly, you should chose cucumbers because research suggests that the powerful plant lignans in cucumbers can reduce heart disease risks and possibly breast,uterus, ovarian, and prostate cancers!! Sold?

Here is my recipe for Chilled Cucumber soup - lots of herbs and a dose of healthy fat makes this a perfect post-vacay meal. Balance it with a small piece of salmon, or as my friend Regan does- with a handful of roasted garbanzo beans on top for protein. 

Mission Summer Detox: Completed.

Chilled Cucumber and Herb Soup

Serves 6

2 English cucumbers (peeled), chopped

1 large, ripe, avocado, peeled

2 green onions, green and white parts, chopped

1 garlic clove

2 cups chicken or veggie broth

1 cup Nancy's sour cream or Greek yogurt (or coconut cream for dairy-free)

1/3 cup sundried tomatoes(I use the ones packed in oil)

1/2 cup mixed herbs- mint, basil, cilantro

Zest of one lime

Juice of one lime

Pinch of cayenne (or 1/2 tsp for more kick)

Salt/pepper to taste 

Garnish: olive oil, cherry tomatoes, herbs

Optional: red wine vinegar

Method:

Add all ingredients except the garnishes to a Vita Mix or food processor. Blend well and taste for seasoning. If you want more "pop" feel free to add a dash of red wine vinegar or additional lime juice. 

Chill for at least 2 hours before eating -serve with cherry tomato halves, a drizzle of good olive oil and any leftover herb sprigs! Enjoy!!