It is hot here in CT. Ridiculously steamy hot. Perfect night for a cold, hydrating soup. I've made gazpacho in the past, but tonight I didn't have tomatoes on hand...and heck if I was getting in the car again once we were home and settled. So, I took inventory of the fridge and threw a few things into the Cuisinart, and hoped it was a winner. It was. In fact so much so, that this just might be my healthy go-to soup this summer. Even the kids liked it once I gave them a chance to name it. Call it whatever you want, this one's a keeper.
(or "Green Goblin Goop")
makes 2 generous bowls, or 4 side dish bowls
1 bunch of organic celery, rough chopped
1/2 an onion, rough chopped
2 cloves of garlic
1 English cucumber, rough chopped
1 avocado, rough chopped
juice of 2 lemons
dill (fresh or dried), to taste
sea salt + pepper, to taste
Combine everything in your food processor, using the "s" blade. Pulse until desired consistency. Serve with a dollop of sour cream or cashew cream, if desired.
Here is the recipe in photos, for those who like a visual...
1/2 an onion and 1 bunch of celery...
1 English cucumber + 2 cloves of garlic....
juice of 2 lemons...
and some sea salt + dill (I didn't have fresh) for flavor.
That's it! Now pulse until you desired consistency...
and voila! A perfect, healthy summer meal is served in minutes. I topped ours with a dollop of the "vegan sour cream" (aka cashew cream) I made at the beginning of this raw eating week I am doing + had one of the yummy flax crackers I picked up yesterday alongside it. Is it just me, or is my skin starting to glow a bit?