Chilled Cucumber and Avocado Soup Recipe



Both avocado and cucumber are considered cooling foods and therefore perfect for the summer time. According to Ayurveda, the ancient sister science to yoga which balances the body’s energies, certain ingredients have properties that cool your body from the inside out, especially balancing in the summer time for pitta (one of three body types in Ayurvedic medicine). When fiery pittas become out of balance they can be short-tempered and argumentative. Chilled cucumber and avocado are perfect ways to beat the heat.

Cucumbers contain lariciresinol, pinoresinol, and secoisolariciresinola--these plant compounds can reduce your risk of cardiovascular disease as well as several types of cancer, including breast, uterine, ovarian, and prostate cancers. Avocado is also exceedingly good for you, with its healthy fats and high concentrations of carotenoids. 

Read more about natural cancer prevention

Ingredients
1 ½ large cucumbers, peeled, chopped into large chunks

1 avocado, skin removed, chopped
½ cup vegetable broth

¼ cup Greek yogurt
¼ cup chopped Vidalia onion

1 tablespoon San-J organic Shoyu sauce
1 teaspoon rice wine vinegar

pinch cayenne
sea salt to taste
drizzle of extra virgin olive oil
extra chopped avocado and mint for garnish

Read more about the health benefits of olive oil

Directions
Add all of the ingredients to a food processor and blend until smooth. If it’s still too thick, add in additional vegetable broth. May still be a bit chunky, and that’s okay. Garnish each bowl with ¼ of an avocado, some mint, and a drizzle of olive oil. Enjoy as a light lunch or as the starter to a larger meal. Serves 4

Image: Sara Novak



By Sara Novak| July 23, 2017
Categories:  Recipes
Keywords:  RecipeRecipes

About the Author

Sara Novak

Sara Novak

Sara Novak specializes in health and food policy writing for Discovery Health. Her work has also been featured on TreeHugger, HowStuffWorks.com, TLC Cooking, and Animal Planet. After graduating from the Grady School of Journalism at the University of Georgia, Sara headed up the communication efforts for a national scholarship program in Washington, D.C. Sara has also handled copy writing and public relations for a global environmental consulting firm. She loves fiddling with healthful recipes, traveling, and exploring life atop her yoga mat. Today, Sara lives in Charleston with her husband and two lovable cocker spaniels, Madison and Bella.

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