Cool, creamy, and incredibly refreshing, this soup is the perfect light lunch or elegant starter on a hot summer day. It's packed with hydrating cucumbers, fresh herbs, and bright lemon for a bowl that's as nourishing as it is delicious.

Ingredients

2 large English cucumbers, peeled and roughly chopped

1 ripe avocado

1 cup plain unsweetened plain greek yogurt or coconut yogurt (or dairy-free yogurt of choice)

¼ cup fresh dill, loosely packed

¼ cup fresh parsley, loosely packed

2 green onions, chopped

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 small garlic clove

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup cold water (or more, as needed)

Instructions

Add the cucumbers, avocado, coconut yogurt, dill, parsley, green onions, lemon juice, olive oil, garlic, sea salt, pepper, and cold water to a high-speed blender.

Blend until completely smooth and creamy, adding a little more cold water if you'd like a thinner consistency.

Taste and adjust with additional lemon juice, salt, or pepper as needed.

Cover and refrigerate for at least 1–2 hours before serving. The flavors become even better as the soup chills.

Serve cold, garnished with cucumber ribbons, fresh herbs, a drizzle of olive oil, and freshly cracked pepper.

🌿 Lisa's Tip

Optional Garnishes

Thin cucumber ribbons 🥒
Fresh dill or mint sprigs 🌿
Chopped chives
Diced avocado 🥑
A drizzle of extra virgin olive oil
Freshly cracked black pepper

Light, refreshing, and full of plant-powered energy. Cucumbers cool the body, mint awakens the senses, and quinoa gives steady fuel without feeling heavy.

Ingredients:

1/2 cup uncooked quinoa

1 cup water

1 lg cucumber diced ( de-seed if saving for later)

1/4 cup fresh mint leaves chopped

2 scallions sliced

1/2 cup cherry tomatoes cut in half

Juice of 1 lemon

2 tablespoons olive oil

salt/ pepper to taste

Instructions:

Rinse the quinoa well, then combine it with water in a small pot. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, cucumber, mint, tomatoes, and green onions.

Drizzle with lemon juice and olive oil. Toss gently, then season to taste with salt and pepper.

Pro Tip: Add a handful of chopped parsley or a pinch of lemon zest for an extra burst of flavor and detox support.