From The Little Book of Raw Soups, by Nomi Shannon
Enjoy this bright green and refreshingly light soup for lunch or as a first course for dinner. Usually the cucumbers alone will create enough liquid to allow the blender to operate without the addition of any other liquid. But if you need a little liquid to add to the mixture, use water, celery or cucumber juice.
Hint: even with a heavy duty blender, it’s always a good idea to cut up rounder-shaped veggies like tomatoes or cucumbers or ones you are using as the soup ‘stock” such as the cucumbers in this recipe- to ensure that the blades capture the first additions to the blender and that you get a full tasting ‘stock’ by avoiding the addition of water.
- 1 medium cucumber, cut up
- 2 medium zucchinis, cut up
- 1 avocado, cut up
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup chopped scallions
- 1/2 yellow pepper, chopped (optional)
- 1/2 lemon (peeled and seeded)
- 2-4 tablespoons chopped onion, to taste
- 1 small garlic clove, chopped
- Nama Shoyu*, or sea salt to taste
In a blender, place cucumber, adding only enough water or juice to allow the blender to operate. Gradually add additional ingredients. Taste and adjust seasonings. Pour into serving bowls. Top with onion bits, sprouts and red or yellow pepper bits. Serves 4.