Cucumber Avocado Soup with Mango Salsa

 Ingredients:

2 cucumbers, cut into a few pieces
1 large avocado
2 green onions
juice of 1/2 lemon
salt and black pepper, to taste

1 mango, diced
1 small tomato, diced
1/2 (raw) corn kernel, shucked
1/4 cup cilantro, chopped
juice of 1/2 lemon
salt, to taste

Blend the soup ingredients, adding water until desired consistency is reached. Ladle into bowls and keep chilled.

Toss remaining ingredients and spoon into the center of each bowl.

Green Gazpacho

 Ingredients:

4 cups spinach
1 clove garlic
2 cucumbers
1/2 green chili, seeded
a small handful of fresh parsley
a small handful of fresh basil
a small handful of fresh mint
3 green onions
1 large soft avocado
1/4 cup coconut yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper, to taste
water
cherry tomatoes (optional)

Combine all ingredients in the blender and puree until smooth, adding water to reach desired consistency. Refrigerate and allow to cool before serving. Garnish with ice cubes, cherry tomatoes, herbs, flowers, or olive oil.

Bulgarian Cucumber Soup

 Ingredients:

1 garlic clove, core removed
salt, to taste
1 cup thick yogurt
1 tablespoon walnut oil
1/3 cup walnuts, roasted and finely chopped
2 persian cucumbers, finely diced
1/4 cup ice water
ground black pepper, to taste
finely chopped dill

Salt the cucumbers and set aside. Pat dry.

Mash the garlic with the salt and add to the yogurt along with half the oil and walnuts. Stir in the water and add more if needed to reach desired consistency. Add the cucumbers and season with more salt as needed. Ladle into bowls. Garnish with remaining walnut oil, black pepper, and dill before serving.

Note: Serve immediately or stir in the cucumbers before serving if making in advance.

Thai Gazpacho

Ingredients:

3 yellow tomatoes, cut into chunks
1 cucumber, cut into chunks
1 small shallot
1/2 yellow bell pepper, cut into chunks
1 tablespoon lemongrass
2 teaspoons ginger
juice of 1 lime
1 tablespoon palm sugar
1/2 bird eye chili
1/2 cup coconut milk
1/4 cup mint
1/4 cup thai basil
salt, to taste

Pulse tomato, cucumber, shallot, and bell pepper in a blender. Add the lemongrass, ginger, lime, sugar, and chili and coconut milk. Blend until smooth Add the herbs and pulse a few times. Season with salt. Chill in the refrigerator then transfer to serving bowls. Drizzle with coconut cream, lime zest, and more herbs before serving.

Cold Chickpea Soup

Ingredients:

1 roma tomato, chopped
1 cucumber, diced
1/4 red onion, chopped
10 kalamata olives, chopped
3 tablespoons parsley, chopped
2 cups chickpeas
juice of 1 lemon
1 tablespoon olive oil
1 large clove garlic
1/4 teaspoon cumin
2 tablespoons tahini
salt and black pepper, to taste
sumac

Combine tomatoes, cucumber, onion, olives, and parsley. Set aside.

In a blender, add remaining ingredients and some water. Puree until smooth and add enough water to reach pourable consistency.  Chill the soup before pouring into bowls.

Garnish with the mixed vegetables, a drizzle of olive oil, and sumac.

Chilled Cream of Basil Soup

Ingredients:

1 cup raw cashews, soaked
1 cup water
3/4 cup basil (packed)
small handful baby spinach
1 small garlic clove
salt and black pepper, to taste

1 cup corn
1 cucumber, finely diced
3 tablespoons parsley, chopped
olive oil
lemon juice
salt and black pepper

Rinse the cashews and blend with water, basil, spinach, garlic, salt, and pepper until very smooth. Refrigerate to chill for several hours.

Combine remaining ingredients and serve over the soup.

Chilled Red Pepper Soup

Ingredients:

1 onion, roughly chopped
1 tablespoon oil
5 sage leaves, chopped
4 red bell peppers
2 bay leaves
2 teaspoons cumin
1 teaspoon agave
pinch of red pepper flakes
2 cups vegetable stock
1 celery stalk, finely diced
zest of 1/2 a lemon
1 clove garlic, minced
1/4 cup basil, chopped
2 tablespoons parsley, chopped
cream
olive oil

Cook the onion and sage in the oil. Roughly chop the bell peppers and finely chop half of one of them and set aside.

Add the bell pepper and bay leaves to the onion and cook until soft. Stir in cumin, agave, and red pepper flakes. Add the stock and simmer for about 15 minutes, then puree the mixture with some salt.

In a bowl, combine remaining red pepper, celery, lemon zest, and garlic. Pour the soup into the bowl and give it a stir. Allow to cool, then refrigerate.

To serve, ladle the soup into bowls and garnish with a dollop of cream, basil, and parsley. Drizzle with olive oil and more red pepper flakes.

Thai Pea Soup

Ingredients:

2 cups peas
1/2 cup coconut milk
1/2 cup vegetable stock
1 small shallot
zest and juice of 1 lime
1 stalk of lemongrass
1/2 chili pepper
1/2 inch ginger
a pinch of red pepper flakes
1/2 cup cilantro
salt, to taste

Combine all the ingredients in a blender and puree until smooth. Serve cold garnished with more coconut milk and red pepper flakes.

Gazpacho

Ingredients:

3 vine ripe tomatoes, cut in half
1/2 cucumber, cut into 2 inch pieces
1 small red or yellow bell pepper cut into pieces
2 small celery stalks, cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup red or white onion
dried french bread or breadcrumb
a sprig of parsley
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 teaspoon sugar
juice of half a lemon
tomato juice
a pinch of cumin
salt and pepper, to taste

Combine all ingredients in a food processor and pulse until smooth. Refrigerate for at least an hour before serving.

Garnish with croutons, cucumber, and tomato. Drizzle with more olive oil.