Ingredients
1 lb cucumbers, peeled and sliced (I don’t bother with the seeds)
1/2 cup Greek yogurt
1 ripe avocado (remove the skin and pit)
1 cup buttermilk
2 large garlic cloves
4 scallions, chopped
Some fresh parsley, about 1 TBSP chopped
3 or 4 medium-size mint leaves, chopped
1 – 2 sprig of tarragon chopped
1 – 2 sprig of cilantro chopped
2 TBSP fresh dill
1/4 cup avocado oil
A dash of honey (about 1 TSP)
Salt and pepper to taste
Optional: 1 small jalapeño
Directions
Mix everything together and blend until smooth. You can use a food processor or stand-up blender such as a Vitamix. If you feel your soup is too thick, add some water to it. Also, you can change the herbs in this if you’d like to. Once I had a lot of chive in the yard and used that instead of tarragon. Feel free to add basil if you love that and grow it in your yard (or have it in your fridge). Chill the cucumber soup until ready to serve. Garnish with any of the herbs such as mint leaves or dill.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
