Chilled Cucumber Soup

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

Watermelon Gazpacho

Love this soup for those hot Summer Days. 

Ingredients

• 5 cups chopped watermelon

• ½ cup pomegranate seeds (optional)

• 1 cup peeled, diced and seeded cucumber (important to peel the cucumber or the gazpacho will be brown)

• 1 cup diced celery

• ¾ cup diced red bell pepper

• ¼ cup diced purple onion

• ¾ cup fresh mint

• ¼ cup fresh parsley

• Juice of 1 lime or small lemon

• 1-1/2 tbsp sherry or other wine vinegar

• 1 tbsp minced jalapeno chile ( optional)

Instructions

Chop all the ingredients into chunky pieces and place in a powerful blender. Blend until you reach a consistency you like.

Chill well and serve. I like to make extra and store in a covered glass jar in the fridge.

Red Lentil Soup ( Lisa's Family Favorite)

Ingredients

1.5 tbsp Olive oil

1 yellow onion diced

2 lg carrots peeled and cut into bite size pieces

4 celery stalks chopped

1 lg zucchini chopped

2 cups of red lentils soaked for 10 minutes and rinsed well

1 lg handful of baby spinach

2 bay leaves

7 cups of vegetable or chicken broth

1 lemon to squeeze

1 tbsp of Better than Bouillon

1/4 tsp salt (The bouillon adds salt so taste before adding)

Instructions:

Heat olive oil in medium stock pot and add onions, carrots, celery, and zucchini. Sauté and soften for a few minutes. Add in lentils, bay leaves, broth, and boullion. Stir and bring to a boil. Turn down heat to a simmer and cook for 30-40 minutes. Stir occasionally until veggies and lentils have soften. May add more broth or water if needed.

Remove Bay leaves. Serve and add a bit of lemon, nutritional yeast, avocado, or parmesan cheese if desired. Great the next day or place in a container to freeze for when you need a quick healthy meal or snack.

Lentils are a great source of protein, pre-biotic fiber, folate and potassium. They are low in fat, rich in minerals and a great addition to help lower cholesterol, stabilize blood sugar, and increase energy. A must on your recipe rotation!