This cool, creamy summer soup requires no cooking. A swirl of goat yogurt mixed with some extra minced dill or fresh chives would make the perfect garnish.
1 large seedless cucumber or one large regular cucumber
2 ripe avocados
1 1/2 cups plain rice milk
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh dill
Sea salt and cayenne
- Peel the cucumber, cut in half lengthwise, and scoop out any seeds with a large spoon. Thickly slice the cucumber halves.
- Halve and pit the avocados. With an avocado peeler or large spoon, scoop out the avocado.
- Place the cucumber and avocado in a blender or food processor. Add the rice milk, lemon juice, and dill. Puree until smooth. Season with sea salt and a dash of cayenne. Transfer to a covered container and chill before serving.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.