An easy Blender Cucumber Soup with a Sophisticated Twist. Kale Leaves add a vibrant color – Fresh Apricots and Walnuts add Natural Sweetness!
It’s been quite a warm summer, with temperatures hanging around 90 degrees – no better way to cool down with a cold, satisfying soup you make in your blender. Health benefits with every spoonful! This is my favorite soup which I’ve loaded with a punch of assertive flavors.
Start with summer cucumbers – I’m loving the Asian Variety, they are thin-skinned with less seeds*. Load your blender with Superfoods – Kefir and Greek yogurt for exceptional probiotic properties and lean protein.
Add cucumbers and heady flavorings like kale, jalapeño, lime juice and fresh garlic, then blend in walnuts for a wonderful taste and nutty essence.
Garnish with summer-kissed, naturally sweet apricots. This step elevates the cold soup with slivers of this harmonious fruit.
Summer herbs are welcome! Fresh mint and dill make the soup extraordinary.
* Asian cucumbers are recognized by their long length, somewhat curved shape and a gently bumpy skin. What I love about them is their sweet, clean flavor, smaller seed cavity and crisp texture. They are thin-skinned, so you can just clean and eat the whole vegetable (oh- they are actually a fruit!), no peeling required. This variety have lower cucurbitacin amounts and therefore are more likely to be burpless.
Cucumbers contain many nutritional benefits, including hydrating properties and valuable nutrients.
The peel, and the seeds they contain are actually the most nutrient-dense part of the cucumber. They are naturally low in calories, carbohydrates, sodium, fat and cholesterol.
Many Asian botanical varieties have such interesting names… Asian Jade, Summer Dance and Tasty Queen!
Search out these summer vegetables at Farmers’ Markets and buy from the farmer who grew them for superior health benefits and flavor.
A simple recipe is only as good as it’s parts… the ingredients!