A delightful cooler for hot summer days. Keep it in the fridge for
extra refreshment all day long.
1 organic cucumbers cut into chunks
1 tbs. ground citrus powder
1 cup filtered water
handful of organic cilantro, washed and minced
2 tbs. organic walnuts
1 tbs. extra virgin olive oil
2 cloves garlic
salt to taste
Blend ingredients to desired smoothness. Serve immediately. You can refrigerate the soup if you are eating later, but you will need to re-blend it to re-create the fluffy texture.
You can monkey around with the recipe making it more of a drink or a meal by adding to the finished soup. For a Mexican twist add fresh lime and a pinch of chilli seasoning. To make it more of a meal use the remaining half of avocado cut into chunks, cut onion, a splash of nice olive oil, flaked salt, and some pinoli nuts. I often also enjoy a raw cracker for some contrasting crunch.