This recipe is inspired by the soup I enjoyed at the Palm Greens Cafe in Palm Springs, California. I made a slight adjustment by using Dairy Free Cultured Coconut Milk instead of yogurt. It turned out to be just as delicious as the soup made by Palm Greens Cafe with yogurt. It is wonderful to serve in summer at the start of dinner or for lunch with friends. It is very easy and quick to make, without any cooking. Just blend the ingredients in your blender or pulse in your food processor.
One large English cucumber
1 large avocado peeled and seeded
2 scallions, white and green included, sliced
1 cup of fresh, purified water (I use purified drinking water in bottles)
¾ cup of organic yogurt or Dairy Free Cultured Coconut Milk with Pre & Probiotics
2 tablespoons of lemon juice
¼ teaspoon or to your taste freshly, ground black pepper
Add salt to taste unless you are on a salt restricted diet
In a food processor or blender, place the cucumber, avocado and scallions. Pulse until mixture is thoroughly chopped.
Add the water, yogurt and lemon juice and pulse until smooth.
Season with pepper and salt (unless you have a salt-free diet) and chill for 4 to 6 hours.
Garnish with leaves from fresh cilantro on top and serve in chilled bowls or room-temperature bowls.
Have you ever had a cold soup? Do you love avocado or cucumber or both? Try this if you never tried cold soup or you love avocados or cucumbers.