COOLING
CUCUMBER SOUP

by Melanie Waxman

 

 

 

COOLING
CUCUMBER SOUP

by Melanie Waxman

Print Share

Cooling Cucumber Soup

Course Appetizer, Lunch, Soup
Cuisine Macrobiotic
Keyword cucumber, macrobiotic, soup, vegetarian

Ingredients

  • 1 english cucumber peeled and cut into chunks
  • ½ cup unsweetened almond milk
  • 1 garlic clove sliced
  • 6 basil leaves
  • 1 spring onion cut into small pieces
  • 1 granny smith apple cut into quarters and cored – can use a slightly sweeter one if preferred
  • 1 juice of a lime
  • ½ teaspoon sea salt
  • water
  • red pepper and basil leaves for garnish

Instructions

  • Place the soup ingredients (except water and garnish) into a blender.
  • Puree until smooth. Add a little water to thin if necessary.
  • Pour into a container and chill in the fridge for 1-2 hours.
  • Serve garnished with chopped red pepper and basil leaves