Avocado and Cucumber Soup

This very simple recipe is perfect when the weather is too hot to turn on the stove, but you want something satisfying, healthy, and delicious. You can make it even better by adding a big spoonful of fermented brine from your homemade sauerkraut or pickles!

Yields: 2 servings

Ingredients:
1 medium ripe avocado, seeded
4 oz. raw cucumber, with skin on, cut into large chunks
1/2 cup vegetable or bone broth
1 Tablespoon fermented brine from homemade sauerkraut or pickles
1 teaspoon fresh lemon or lime juice
1/8 teaspoon sea salt
Fresh ground pepper, to taste
Extra virgin olive oil, as a drizzle on top
Edible flowers, as a garnish, are optional
Toasted black sesame seeds, as garnish, optional

1. Place the avocado, cucumber, broth, and fermented brine (if using) in a blender.
2. Turn the blender on and mix on high speed until the ingredients are smooth and have the consistency of a thick smoothie. If it’s too thick, you can add a bit more broth or water.
3. Add in the seasoning and adjust to your taste.
4. Enjoy this at room temperature or chill it in the fridge for about an hour before serving.
5. Top with garnishes before serving.