Monday, April 9, 2012

Cucumber-avocado Soup

Lately I've had the urge to throw random healthy ingredients into my blender and see what comes out. Usually I'm going for smoothies, but I decided to try a chilled cucumber soup. I looked up some random recipes online, but most of them called for sour cream. I decided to try adding avocado to achieve the creamy texture in a healthier way, as well as a little bit of almond milk. It has become my new obsession over soy milk, when I want to reduce dairy intake. I think it tastes much better.

The recipe:

- 1 large cucumber
- 1 medium avocado
- 1 cup almond milk (or you can go for soy milk or regular milk. Your choice.)
- salt (to taste)
- cayenne pepper (to taste...but you don't need very much!)
- lemon juice (again, to taste...but I probably added a table spoon.)

You can also change how much avocado, cucumber, or milk you use, depending on how thick or thin you want the soup.

Slice up the cucumber and the avocado. Pour all ingredients into a blender and blend until it is to the consistency you want. I was happy with how smooth mine came out. The texture was the best part.
Pour it into a bowl and enjoy!

This is an extremely low calorie and healthy dish. If you're not worried too much about that part, you could certainly top the soup with some sour cream or shredded cheese. If you have extra, you can just stick it in the fridge for a super quick lunch the next day!

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