Chilled Cucumber Mint Soup

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During the brutal summer months, we try to eat chilled foods to stay refreshed. I enjoy this particular soup because it’s healthy, simple, and quick. What I primarily like most about this recipe is that it doesn’t require any usage of electricity except for the blender. I could still stay in the kitchen without tolerating the heat! Cucumbers are considered cooling and the avocado makes a creamy but healthy supplement. I use dairy yogurt for this recipe but you have the option to use soy yogurt as well. I like the refreshing flavor that mint leaves add to the soup and it exude the rest of the ingredients. The more chilled it is, the better it tastes!

Ingredients

 

  1. 1 small red onion chopped and diced
  2. 2 large/ 4 small cucumbers peeled and chopped
  3. 1 red pepper cubed
  4. 4  cups of low fat/ skim yogurt (dairy or soy)
  5. 1 large Haas Avocado peel removed and pitted
  6. ½ tsp sea salt or to taste
  7. ½ tsp of ground black pepper
  8. 1/3 tsp of cumin
    1 Tbs lemon juice
  9. 1 tsp of dill weed / 1 Tbs of fresh dill
  10. 1 Tbs of chopped fresh mint (optional)

Combine all ingredients in a blender or food processor. Blend well till all ingredients are dissolved. Slowly add some milk if the soup mixture is too thick. Transfer ingredients to a pot and chill in the fridge for approximately 2 hours. Serve cold.

Preparation 3 minutes Serves 6

 

 

 

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