This soup is sure to cool you off on a hot summer’s day. It’s light and velvety soft to the palette and the lime and cucumber make it so refreshing.
 I got my inspiration for it from one of  Candle 79’s cookbook and made a few modifications.
 Seriously, we sold out in 2 hours at LettuceLove Cafe yesterday when we made it. Funny enough, we’re busy making it again for this evening’s dinner rush.

It’s RAW, LIVE, VEGAN,…..a great way to get your veggies and vitamins and minerals.
For those of you who have never heard of Candle 79, it is located in New York and is MY favourite restaurant of all time. For those of you who have never been, it is a must whenever you’re in that great city! (Be sure to call ahead to make a reservations)

 

LIVE Cucumber Avocado and Lime Soup

Here’s my version of this recipe:

Serves 6 to 8

3 ripe avocados
5 cucumbers, peeled, and chopped
3/4 cup fresh cilantro, rinsed well and chopped
1/2 cup fresh lime juice
2 tbsp fresh lemon juice
1 cup (or more) of fresh water
1/2 tsp dried chilis (I didn’t have fresh jalapenos on hand- if you do use 1/2 jalapeno pepper)
1 tsp sea salt (To taste)

Kelly Childs' LIVE Cucumber Avocado and Lime SoupBlend until smooth. Taste and then adjust the seasonings. Cover and chill in the fridge for two hours.

To serve, ladle the soup into the bowls. Use a sprig of cilantro for garnish or finely diced cucumbers for garnish.

ENJOY!!!

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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