Green and Raw — Cold Arugula and Avocado Soup
“He that takes medicine and neglects diet, wastes the skill of the physician.” – Chinese Proverb
Spring is in full swing now. Longer days and bright sunshine are energizing our bodies and minds.
It’s a time when farmers markets are showing up again after a short winter break. Sights of fresh herbs, spring vegetables, and fruits make us think about treating ourselves with healthy meals. Don’t you agree?
Some of us, like me, bring home bags full of treats from farmers market, and then sometimes wonder what to do with them. In this case, it’s a lot of arugula that accompanied me home. Fresh, tender, and gorgeously green! Leaving it behind didn’t seem right. But now what? After a couple days of enjoying it in salads, I decided to make cold arugula soup. Still a salad but pureed into a creamy fluid! All the ingredients that are used in a salad are put in a blender to combine.
I call it a liquid salad with bubbles! It was fun pouring the soup in the bowl when all the bubbles moved towards the rim. Don’t we love such playful moments? They bring out our inner child.
Smooth and lemony, this cold soup is perfect for lunch with your favorite sandwich. Creamy avocado softens the peppery taste of arugula, crisp texture of cucumber, and lemon ties all the other flavors together.
It has beautiful green color and is full of goodness from raw vegetables. Also, perfect for vegan diet!
1 clove garlic
1/2 – 3/4 cup water
1 (1 cup) Persian cucumber, diced medium
2 handfuls arugula
1/2 teaspoon dried lemon thyme
Lemon juice to taste
1 teaspoon red wine vinegar
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil plus to drizzle on top
Few Kalamata olives, pitted and sliced
Few cherry tomatoes, quartered
In a blender, pulse garlic a couple times. Add water, cucumber, arugula, and puree until coarsely chopped. Add rest of the ingredients and puree until creamy. If it is too thick, add a little more water. Adjust lemon, salt and pepper to taste. Chill in the fridge for 30 minutes or more.
Serve garnished with hazelnuts, Kalamata olives, and cherry tomatoes. Drizzle a little olive oil on top.