Inspired by Courtney’s recent article on seasonal eating, I thought I’d share one of my favorite summertime recipes that gets played on repeat in my kitchen during this time of year.
This delicious (and oh-so-easy!) summer soup comes from the wonderful Mickey Trescott of the Autoimmune Wellness Blog. It’s one of the many mouth-watering recipes in her book, The Autoimmune Paleo Cookbook, An Allergen-Free Approach to Managing Chronic Illness. If you are struggling with an autoimmune condition or are simply seeking to nourish yourself well, this cookbook is a fantastic resource.
Avocado & Cucumber Soup
2 large cucumbers, chopped
¼ filtered water
¼ cup extra-virgin olive oil, plus more for garnish
2 tablespoons chopped fresh mint
1-inch piece ginger, peeled and minced
1 clove garlic
½ lemon, juiced (about 1 tbsp)
½ tablespoon apple cider vinegar
½ teaspoon sea salt
Fresh mint sprigs, for garnish
Olive oil, for drizzling
Make sure all ingredients are well chilled when you begin this recipe so that the finished soup will be cold when served.
Cut the avocado in half, then pit and peel it. Cut one of the halves into slices and set them aside. Place the other avocado half and all of the remaining ingredients (except the olive oil and mint sprigs) in a high-powered blender and blend on high until perfectly smooth.
Serve immediately, topped with the avocado slices, a sprig of mint, and a drizzle of olive oil.