Emerald Green Vitality "Soup"

In keeping with my recent theme of cocktail inspired soups, this could be called Margarita Soup and I do think it's yummy enough to drink out of a glass. You just whiz it up in a blender and you are good to go. The color might be scary if you aren't used to eating the freshest of food so just think "I am eating (or drinking) pure vitality when I take this in."

Recipe is for one large serving or two smaller portions


Prepare the veggies:

• Chop 1/4 english cucumber* (reserve a little for garnish if you like)
• Halve an avocado **

Place the ingredients into your blender

• chopped cucumber
• half of an avocado
• a large handful of baby spinach
• juice of one lime
• small handful of cilantro leaves***
• 1/2 teaspoon good quality sea salt
• 1/4 cup water

Puree the soup in the blender and add water as needed to bring it to a pleasing consistency. Pour into you bowl or glass and enjoy. If using as a soup you might garnish with a bit of chopped cucumber and pine nuts.


*English Cucumbers have thin un-waxed skin and barely noticeable seeds so they require less prep work and no worry of eating wax. If you are using a conventional cucumber you should peel and seed it first)

**To preserve the other half of the avacado, keep the pit in one half. This is the side you will save the pit helps keep it fresher longer. Sprinkle a little citrus juice on the exposed portion of the reserved avacado. Place in an airtight container in the fridge. You should use the second half within a day or two. When you go to prepare the second half, remove the pit and scrape off the browned top layer. Everything underneath will still be nice and fresh.

***When using this as a drink, I leave out the cilantro.