These summer soups, a Summer Beet Gazpacho & a Chilled Cucumber Avocado, are delicious and some of the best things you can eat this time of year. In addition to being hydrating, they are full of antioxidants and phytonutrients. The beet option contains a high concentration of nitrates, which have a blood pressure-lowering effect. You will find both of these options easy to make for entertaining or a quick homemade meal. Refrigerate leftovers as a great weekday lunch option. I add fresh herbs, additional avocado, and even a sprinkle of seeds to make it a well rounded option.
Summer Beet Gazpacho
Serves 2
Ingredients:
2 large beets, chopped and cooked until fork tender (dice, wrap in foil and season with salt, then cook on 400 for 25 minutes)
1/2 avocado
1 cup peeled and diced cucumber
1/2 cup water
2 T. olive oil
1 garlic clove
1/4 cup red onion or shallot
1 T. apple cider vinegar
1 tsp. sea salt or Herbamare
garnish with: fresh mint, hemp seeds or pumpkin seeds, diced avocado, shallot, or additional cucumber
Directions: Add all ingredients to blender. Blend until completely smooth with a velvety texture. Top with your choice of garnishes. Enjoy chilled.
Chilled Cucumber & Avocado Summer Soup
Serves 2
Ingredients:
1 large English cucumber, peeled and deseeded
1/2 avocado
1/4 cup water
2 T. olive oil
1/4 bunch fresh herbs (cilantro or basil work great!)
2 scallions, white and green parts chopped
1 clove garlic
1 T. apple cider vinegar
1 tsp. sea salt or Herbamare
garnish with: shallot, additional cucumber, fresh herbs, a sprinkle of pumpkin or hemp seeds and sea salt or pepper if desired
Directions: Add all ingredients to blender. Blend until completely smooth with a velvety texture. Top with your choice of garnishes. Enjoy chilled.
