Raw Cucumber Avocado Chilled Soup, A Vegan-a-licious Delight with Zip!

Raw Cucumber Avocado Chilled Soup

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Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

Yup, I am on a quest for some great summertime soups and think I am on the right track. This is my second cold soup recipe for the summer that I adjusted and I am now thinking that there may be endless possibilities to find some keepers in the chilled soup category!

Just the other day I got inspired to make a full raw meal after perusing Brendan Braziers Thrive book. His book is great and full of wonderful ideas to eat a great plant-based diet to optimize a lifestyle that has a lot of sports and endurance activities.

So last night was my first attempt of a 100% homemade vegan and raw meal, it included:

  • Chilled Cucumber Avocado Soup (with horseradish)
  • Strawberry Mint Lemonade
  • Zucchini Lasagna (with cremini mushrooms, sage lemon cashew cream, herb pesto (with nutritional yeast instead of parmesan), sun-dried tomato sauce, tomatoes, pine nuts)
  • Raw Raspberry Torte (almonds, macadamia nuts, cacao powder, dates, raspberries)

 

The Verdict of Cucumber Avocado Chilled Soup?

I adjusted Barefoot Contessa‘s Chilled Cucumber Soup recipe (link here). It originally called for yogurt, cream and shrimp – so I adjusted it to be vegan and raw, substituting the milk products with almond milk and avocados. Also in the end when I tasted the soup, it was so delish but seemed as though it needed a little kick. There was some mighty fine fresh horseradish in the fridge and so a put a dollop in to swim with the cukes!

I had this soup the very next day and it was just as good and uber refreshing.

For those peeps who are looking for an ultra healthy alkalian diet, this soup is it! I never felt so healthy eating this soup yet at same time my taste buds are not left feeling jipped what-so-ever!

I will make this soup in a heart beat!

Cucumber Avocado Chilled Soup Ingredients:

  • 2  avocados
  • 3 cups plain almond milk
  • 2 hot house cucumbers, unpeeled, seeded, and chopped
  • 1/2 cup chopped red onion
  • 6 scallions, white and green parts, chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 tablespoons chopped fresh dill
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 teaspoon fresh horseradish
  • thinly slices of lemon, halved, for garnish
  • fresh dill, for garnish

Cucumber Avocado Chilled Soup Instructions?

  1. In a large mixing bowl, stir together the almond milk, avocado, cucumbers, red onion, scallions, horseradish salt, and pepper.
  2. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Or use an immersion blender.
  3. Process until the cucumbers are coarsely pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
  4. Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

The Original Recipe:
http://www.foodnetwork.com/recipes/ina-garten/chilled-cucumber-soup-with-shrimp-recipe/index.html?oc=linkback

What I Changed From The Original Recipe:

  • instead of using Greek Yogurt and half-andhalf I used 2 Avocados and 3 cups of plain almond milk
  • added a teaspoon of horseradish

Soup Mistress Rating for Cucumber Avocado Chilled Soup:

Healthy (+ slimming + low sodium): (5/5
Presentation: (4/5) 

Taste: (4.75/5) 

How to Make Herb Oils And My Favorites With Cauliflower Soup

Cauliflower soup with 5 herb oil

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Cauliflower soup with 5 mix herb oil (dill, chive, oregano, basil, parsley) with crispy prosciutto.

Last night, I made a big batch of cauliflower soup (one of my favorites soups) and I was feeling a bit creative and curious to what herb oils would taste best drizzled on top. I decided to make chive oil (it’s pretty popular in many recipes) and follow the exact same process with other fresh herbs I had on hand. In the end, I had the following 8 different herbs oils to try with my cauliflower soup:

  1. Chive oil
  2. Dill oil
  3. Parsley oil
  4. Oregano oil
  5. Sweet Basil oil
  6. Rosemary oil
  7. Cilantro oil
  8. Mixed herb oil: chive, dill, parsley, oregano, sweet basil

Cauliflower soup with herb oilOh my, what did I get myself into?!
I was not sure if I had a big enough appetite to try 8 bowls of soups, so I decided to use espresso cups (8 mini soups) with a different oil in each. The winner was then allowed to bathe in a large bowl of soup in the end after my taste test!

The verdict with herb oils and my cauliflower soup? All of the herb oils looked pretty much the same (green), so I had no preference over another for the look. But my favorite tasting herb oils with my cauliflower soup (ranked from most favorite to least) were: basil, the mix of 5, chive, dill, oregano, and then parsley. I was not a huge fan of the cilantro oil nor the rosemary oil – they were both too overpowering. If I was to use the cilantro or rosemary oil in anything, I would use less drops or maybe add more oil to dilute them a tad.

Sky is the limit: These oils would be great to garnish and enhance so many other soups. Some that I can think of are: parsnip soup (chive, dill, basil or oregano oil), potato soup (chive oil), borscht (dill oil), white bean soup (chive, dill, mix oil) and tomato soups (basil, oregano or parsley oil).

Not just for soups: Herb oils are also great drizzled on fish, scrambled eggs, potatoes, steamed vegetables, pasta and salads (for salad dressing, I would add a tad of balsamic vinegar and lemon juice.) I actually had the basil oil in my egg white scramble this morning with a slice of prosciutto and goat cheddar.

Ingredients for Herb Oil:

  • 1 small bunch chives (or dill, parsley, oregano, basil, rosemary, cilantro)
  • 1/2 cup olive oil
  • pinch salt
  • dash freshly ground pepper

Instructions for Herb Oil:

  1. Bring small pot to a boil.
  2. Plunge herbs in boiling water with prongs, for about 10 seconds.
  3. Shock them in cold ice bath with prongs.
  4. Drain, wrap the herbs in a paper towel, and squeeze all of the moisture out.
  5. Cut herbs in half. (If rosemary take the herb off of the sprigs – they are too woody)
  6. Put herbs in a blender/small processor.
  7. With machine running, add oil in a slow stream; puree for about 2 minutes.
  8. Let stand at least 1 hour in fridge.
  9. Strain through a fine-mesh sieve, pressing against any solids with the back of a spoon to extract as much oil as possible.
  10. Discard solids.
  11. Add to plastic squeeze bottle.
  12. Drizzle a pretty or cool design on top of your soup.
  13. Refrigerate left over herb oil. I try to use it up within 2-3 days tops, bring it to room temperature before using.

Do you have favorite herb oils that go well with certain soup recipes? Feel free to share below!