Cucumber Avocado Soup

Beth should get first billing for this soup because she inspired me when she whipped up something similar for a picnic this summer.  She served her soup in colorful martini glasses which made it super fun on top of being super tasty.

This past Labor Day Weekend Tom, Madison and I scoured NYC for great vegan food and not totally surprising to us Pure Food and Wine knocked our socks off.  It is a raw-vegan restaurant that I had heard about but I didn't think much of it until my carnivore friend, Marsha was raving about it.  If a big beef eater can rave about a raw-vegan restaurant it really must be good.  We concur with Marsha!  It really is WOW.  We just tried another raw-vegan food restaurant in Palm Beach Gardens, Christopher's Kitchen  and we were WOWED again!  Madison and I found out that this raw food restaurant owner cut his teeth at Pure Food in NYC.  We think the food is better here in Florida though.  Both are GREAT and worth a try.

This soup is also raw and if you wanted to add a bit of protein I would suggest adding some hummus and a bit more coconut milk.   Another idea is to soak raw cashews and blend them into the soup.  I think you can add or subtract as you see fit.

Cucumber Soup Recipe:

1 English cucumber
1 avocado
1/2 can coconut milk, light
1/3 cup sweet onion
1 lime, juiced
1 - 2 cloves garlic
Salt and Pepper to taste

Rough chop your cucumber, avocado, onion and garlic.  Place the garlic in the food processor first so it is chopped fine.  Add the onion and scrape down the sides.  Repeat until the onion and garlic is in very small pieces.  Add the cucumber and avocado and continue with the food processor until it is soupy.  Add the coconut milk, lime juice and salt and pepper.  Adjust seasoning to your liking.  Makes 4 starter portions.