Recipe: Chilled Cucumber Avocado Soup

(Makes 1 serving)

Head over to your local organic grocer or farmers market and get ready to make a delicious, yet quick, soup. Don’t think of soup as a winter dish, enjoy it all year round. This recipe is chilled, so summer is perfect.

Enjoy this creamy concoction cold or with a fresh, green salad. It’s a great “light” meal for a hot summer night. Remember to use all organic ingredients.

• 1 large cucumber, peeled and chopped
• 1/2 medium avocado
• 1 medium serrano chili, seeded
• 6 oz. plain coconut yogurt
• 2 tsp. fresh lemon juice
• 1/4 tsp. sea salt
• 1 cup ice cubes

1. Place cucumber, avocado, serrano chili, coconut yogurt, lemon juice, salt, and ice cubes in a blender or food processor.
2. Process until smooth; serve immediately.

Preparation Time for Cucumber Avocado Soup: 5 minutes
Cooking Time: 2 minutes
Total Time: 7 minutes

Avocado varieties include Reed and Hass. Both have loads of fiber, potassium, vitamin C, and healthy fats. Many people do not think avocado has to be organic because of its thick skin. They are wrong. For one, we should never support pesticide use. Two, the ground gets soaked with pesticides and synthetic fertilizer who affect the quality of the avocado.

There are plenty of different types of cucumbers. Try to find local and organic varieties. Use the extra skin from this recipe in salad.

Sea salt is very high in many minerals but just be careful if you are prone to high blood pressure.

Some people may use dairy yogurt in this recipe. If you are sensitive to dairy, stay away from yogurt. Dairy is not Paleo food.

Chili peppers have medicinal properties and appear to be excellent cancer fighters. For some, chili’s can be to spicy. Make sure you wash your hands well after handling peppers of any kind.

Enjoy your delicious organic cucumber avocado soup.