Chilled Cucumber Soup

he flavours of a couple of straightforward sourced botanicals might elevate this chilled soup and provides it a completely new identity replicating a gin and tonic in an exceedingly raw soup. The juniper berries that provide gin its flavour may be a tonic in itself because it has superb hospital ward capabilities. different flavours marry well like a zing of lime, some spice and aroma from state pepper and cumin and another altogether completely different herb that's usually found aboard cucumber, particularly in Nordic countries – dill. this can be a fantastically balanced and refreshing soup that with a touch crisp walnut and pumpkin seed garnish is as tasty as they are available.

This chilled cucumber soup is ideal for your raw cancer-fighting or cancer-preventing diet. we must always all embrace some raw plant-based meals and strategies on an everyday basis. These strategies ought to embrace juicing, mixing and soaking so as to induce as several nutrients as doable as preparation food normally will minimise the organic process worth of the manufacture. If you retain the food raw you'll get a lot of nutrients and antioxidants into your system.

INGREDIENTS

• 2 cucumbers chopped
• 1 garlic clove peeled and crushed
• Juice of 1 lime
• ½ a cup of fresh parsley
• 2 sprigs of fresh oregano or 1 teaspoon of dried oregano
• 1 teaspoon of Szechuan pepper
• 2 teaspoons of juniper berries
• ½ teaspoon of cumin seeds
• 2 tablespoons of fresh dill
• 4cm of a leek (white part only)

Garnish

• 1 tablespoon of chopped walnuts
• 1 tablespoon of cucumber skin finely diced
• 1 tablespoon of chopped pumpkin seeds

INSTRUCTIONS

1. Simply combine all the ingredients in a high speed blender and process until smooth.
2. Chill in the fridge for at least ½ an hour.
3. Mix the garnish together and sprinkle over the soup to serve.

Adapted from HERE

Share this post