Summer Soup Receipe

Cold soups are a great way to reduce heat in the summer while taking advantage of those garden goodies. For those with Pitta constitution* heat can become especially bothersome in the summer months and can easily throw you out of balance. So here is a great vegetarian summer recipe that can help keep you cool and in balance.

*Pitta is one of 3 mind/body types identified in Ayurveda, an Indian system of holistic health and living. To learn your constitution and what types of foods, exercises and lifestyle practices are best suited for you individually email us today for a free test!

Cold Cucumber Soup 

Description

Early summer, when cucumbers are cheap and plentiful, is the best time to make this soup. It is so easy that you’ll be making it a lot on warm afternoons or when you feel you want to eat something less than a complete meal. You can make this soup ahead of time and chill it, covered, in the refrigerator until ready to use.

Ingredients

3 organic leeks, washed and sliced in rounds
4 cups organic vegetable stock/broth
6 organic cucumbers, peeled, sliced, and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Instructions

1. Cook the leeks in the stock in a large soup pot for 10 minutes. Add the cucumbers.
2. Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
3. Chill covered in the refrigerator for 3 hours.
4. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain low-fat yogurt or low-fat sour cream, and sprinkle a few capers on top.