I had a version of this luscious raw soup at Chef Andrew Spurgin’s Fibonacci’s Bistro and wanted to try to recreate it. I think I did him justice. His version had tiny sprigs of cilantro sprouts and some kind of Asian lime oil on top. It was absolutely delicious, rich and so flavorful.
paleo, low-carb, vegan, gluten-free, low-sodium, reduced-sugar diets
- 2 cucumbers large, or 3-4 Persian cucumbers
- 1 limes
- 1 tablespoon salsa verde
- 1-2 sprigs cilantro coriander, Chinese parsley
- 1/2 tsp sea salt kosher salt
- 1/2-1 tsp white pepper
- 1 clove garlic
- 1 avocado large Reed, or 2 small Hass avocados
- 1/2 tsp black pepper
- 1 tbsp olive oil (extra virgin) citrus-infused if possible
- Peel the cucumbers, cut off the ends, and slice them lengthwise. Remove the seeds using a grapefruit spoon, then cut into chunks. If using Persian cucumbers, just wash them and cut into chunks.
- Place cucumber pieces in the blender with the lime juice, salsa, cilantro, salt, half the white pepper, and garlic. Blend on high until everything is pureed. You might have to stop a few times to re-distribute the chunks.
- Once it's pureed smooth, slice the avocado in half, remove the pit, and scoop the flesh into the blender, pureeing after each chunk is added. Taste and adjust seasonings, adding more white pepper or salsa if needed. Depending on how spicy the salsa verde is, you might need very little white pepper.
- If you start with cold vegetables, this can be served immediately. Serve with a sprinkle of freshly ground black pepper and about ¼ t. citrus or lime olive oil on top.
- Place plastic wrap directly on the surface of the soup if storing in the fridge to keep it from turning brown. Adding the pit before covering also helps with this.
- 223 calories
- 14 g fat
- 2 g saturated fat
- 9 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 696 mg sodium (9 mg sodium with salsa & salt omitted)
- 775 mg potassium
- 9 g carbohydrate
- 6 g fiber
- 3 g sugars
- 3 g protein
- 4 Weight Watchers Points Plus