Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Can see adding even fresh parsley and/or garlic to the soup. Why not cilantro in place of parsley too.....celery would be wonderful addition... I love to blend the avocado into my sauces or soups. I don't think fresh avocado slices would make it long enough to swirl on my soup. Sounds like a great recipe and simple too. I could see the sour cream being delish, but for those watching their weight it may be a less is better or none too. Yum. Thanks Suzi. Offering my suggestions above as variations to the "base" you shared. Sure hope I can get some cukes growing still. I planted about 30 seeds, had maybe one plant came up, seeds were this season as well,. I bought 2 Japanese cukes plants. I may be seeing signs of one of my seeds responding finally. Hope I got some to share with you Suzi. I was planning on the Armenian ones that I love. carolSuzanne <suziesgoats@...> wrote: Tasty Cucumber Soup 1 cucumber, juiced with skin onlemon juice, to tastesalt, to taste Juice your cucumber, then add lemon juice and salt. This is your broth and you should be able to taste both the lemon juice and salt. In your soup bowl mash about 1/2 an avocado and slowly pour in the above soup broth while stirring constantly. You do not want this smooth, and don't whip the avocado. Chop2 medium tomatoes1/2 cucumber, chopped fine1/2 cup red onion, chopped fine Take a large spoonful of each of the above and drop them into the broth. Perfect Sour Cream1 cup cashews, soaked for at least three hours (if you are using the regular "raw" cashews and not the "Truly Raw" cashews, then you do not need to soak them).water 3 full tablespoons lemon juice1/2 teaspoon of salt, maybe a little more. You should be able to taste the salt.1/4 teaspoon apple cider vinegar Place the cashews into your blender and don't quite cover them with the water. Add the remaining ingredients and blend until smooth and creamy. You may have to add more water as you go, but it should be fairly thick and creamy. Top your soup off by swirling some sour cream around the top of the soup. Then finally sprinkle with a teaspoon of dill. Suzi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Suzi, If I knew you were coming, had the ingredients, lunch would be ready in less than one minute. No kidding. With my personal blender it is so easy to make and clean up time is zilch. You think I have time to play in the kitchen when I am trying to find a real paying job or start selling on ebay. OT: Talking ebay...OT..if you are one of those people I need a hand to hold. Can I take yours? Can we talk via phone if USA of course. Remember the song "I wanna Hold your Hand?" Wasn't it the Beatles? Well that's what I want to do! I'll even make you soup too! Suzi, Now with the spirooli, a pasta manual maker, that Shari and I sell as health ministers, or the saladacco that does same thing, but like angel hair texture vs. the thicker kind spirooli makes, I can offer "Soup and Pasta with Marana Sauce." How about it? Come pick up your cukes, enjoy Carol's kitchen. Raw is king here or mainly "raw"........vegan household....no judgment here...just me... carolSuzanne <suziesgoats@...> wrote: When's lunch??carolG <cgiambri@...> wrote: Can see adding even fresh parsley and/or garlic to the soup. Why not cilantro in place of parsley too.....celery would be wonderful addition... Quote Link to comment Share on other sites More sharing options...
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