STEP INTO SUMMER WITH THIS NOURISHING COLD CUCUMBER AND TURMERIC SOUP

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients – Julia Child

Cold soup is always a surprising delight to see on a summer menu. But have you ever tried making your own cold soup? A good summer soup is one of the easiest and most versatile recipes to have on hand. All you need is a high-speed blender and about 5 to 10 minutes of your time. The best part is - you don't have to heat up your kitchen by turning on the oven! This cold cucumber and turmeric soup is layered with savory flavors and loaded with important nutrients.

Throw together a green salad, this cucumber soup, add some crusty bread....and voila! You've just made the ultimate light and nourishing summer meal.

This cucumber and turmeric soup recipe really could be called a superfood with all of these fresh and nourishing ingredients:

turmeric - a powerful anti-oxidant and anti-inflammatory (read more about inflammation here)

garlic -improves immune system and helps reduce blood pressure

jalapeño -rich in potassium and anti-oxidants

cucumber - helps with bloating and rich in antioxidants

The combination of ingredients has just the right amount of kick. Fresh cilantro, jalapeños, white pepper and turmeric are a nice earthy balance to the fresh taste of cucumber.

Cool Cucumber and Turmeric Soup

1 large organic cucumber

1 tablespoon shallots

1 clove garlic

1/3 jalapeño

1/4 cup cilantro

1 cup plain Greek yogurt (or dairy alternative)

1/4 cup low fat sour cream (or dairy alternative)

2 tablespoons lime juice

1 teaspoon turmeric

3/4 teaspoon salt

GARNISH:

sliced jalapeño peppers

extra virgin olive oil to drizzle

white pepper to taste

zest of half lime

handful of microgreens to top

finely chopped cucumbers to top

2 tablespoons sour cream to drizzle     

Place all ingredients (besides the garnish) into a high-speed blender. Gradually blend to high speed for 1 minute until thoroughly mixed. The soup consistency should be somewhat thin. Place the soup in a container in your refrigerator for at least 30 minutes or until ready to serve.  

To garnish: Thin 2 tablespoons sour cream with about 1 tablespoon water. Drizzle thinned sour cream over soup. Garnish with sliced jalapeños, microgreens, and chopped cucumbers. Drizzle with olive oil. Sprinkle some white pepper and zest a little lime – ENJOY!

  • In health and happiness,

  • - Dr. Diana