Cucumber-Avocado Soup with Red Quinoa
Total time: 30 minutes
Serves: 4 as an appetizer
1 cup cooked red quinoa
1 pound of organic cucumber, coarsely chopped (if not organic, peel the outer skin from the cucumber)
1 large or 2 small ripe avocados
½ cup almond yogurt (or almond milk)
½ tsp sea salt
4 teaspoon olive oil
½ cup water, if needed
A big handful of fresh lovage, or a mixture of herbs including mint, marjoram, parsley, dill, basil, or sorrel
Grated zest and juice of 1 lemon or 2 limes
Several fresh plump sprigs of purslane (substitute watercress if purslane is unavailable, or you can use snipped chives)
1. In a blender, put the cucumbers, almond yogurt or milk, avocado, salt, and herbs and puree until green, smooth, and flecked. If the soup seems too thick, stir in water as needed to thin to a good consistency.
2. Stir in the olive oil, the citrus zest and juice, then taste for salt and season with pepper. Chill well.
3. Ladle the soup into 4 bowls.
4. Divide the red quinoa amongst them and place a dollop of almond yogurt or milk in the center, with a few sprigs of purslane to garnish. Drizzle a few drops of oil over each serving.
+ Good source of hydration
+ Raw living nutrients
+ Good source of Vitamin C
+ High in amino acids
+ Aids weight loss
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved