A couple of weeks ago I went on a rejuvenating vacation to the Mayan Riviera in Mexico. I ate delicious food, indulged in a few spa treatments and got a megadose of vitamin D from soaking up the sun. One of the best days of the holiday, was a road trip to Tulum, a rustic area on the Mayan, where a friend and I stumbled upon a restaurant called El Tabano. Every dish we had was made from local fresh ingredients and absolutely fabulous.
Due to the thick air and very hot temps, soup was the last thing on our minds when we arrived at El Tabano, but a couple visiting from California at the table next convinced us that we “simply must have” the cucumber avocado soup. The owner positively beamed when we asked for a bowl and he assured that it was “excellente.” He was right, and this soup cooled us off like a cold shower.
If you love gazpacho, then you’ll love this recipe. It’s one of the best cold soups I’ve ever eaten. The ingredients are reminiscent of a spa treatment – cucumber, avocado and yogurt. I was inspired to add my own joyous touch, of course, so I added some lime and a bit of garlic. Drizzled with the best quality extra virgin olive oil EVOO) you can find, this soup doesn’t just taste good, it looks pretty. And the best part? You don’t have to heat up your kitchen to make it!
Both cucumbers and avocado are health promoting foods. Avocados in particular are a source of good monounsaturated fat that’s proven to help lower cholesterol. Adding healthy fat to a meal is essential to feeling satiated. I eat cucumbers for three skin-loving reasons: vitamin C, high water content and silica.
Cucumber Avocado Soup
Ingredients:
4 cups of cucumber, peeled and seeds removed and cut into small chunks
2-3 avocados, peeled, pitted and mashed
2/3 cup organic plain yogurt (non-fat is fine, but it will be much more delicious with full-fat)
Juice from 2 freshly squeezed limes
1 clove of minced garlic
Method:
Place the cucumbers in a food processor or blender and puree until completely smooth. Add the avocados, yogurt, lime juice, garlic and blend until smooth. Place in fridge until completely cooled, season to your taste. Serve with a drizzle of EVOO.
EnJOY on a hot summer day!
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step to achieving joyous health. REASONS TO HIRE A HOLISTIC NUTRITIONIST.
