Cool & Creamy Cucumber Avocado Soup

We have a nice supply of English Cucumbers from our garden this summer. They're so mild and delicious, with itty bitty seeds that aren't bitter or chewy!

I've been making appetizers with them lately, but Ron suggested a cucumber soup.

So I searched the internet and found several different recipes that sounded good.

But because of my creative nature, I just can't help but make my own concoction out of the recipes I read!

So let's get on with it.

Here is the recipe and a few photos (the one below is topped with chopped cilantro):

COOL & CREAMY CUCUMBER AVOCADO SOUP

INGREDIENTS:

1/2 cup White Wine

1 medium Onion, diced

1 clove Garlic, minced

2 large Cucumbers, peeled, chopped (I prefer English Cucumbers)

1-1/2 cups Vegetable Broth

2 Tbsp Lime Juice

1/2 cup Soy Sour Cream

1 Avocado

1/4 teaspoon Chipotle Powder (optional?!)

METHOD:

Saute onion in white wine for 5 minutes.

Add garlic and cucumbers and heat for another 3 minutes.

Stir in vegetable broth and lime juice; bring to a boil.

Remove from heat and allow mixture to cool to room temperature.

This could take 15-30 minutes.

Depending on the capacity of your particular appliance (did that sound right?!), you may need to do the following step, blending, in batches.

Place mixture in a blender or food processor, leaving at least 1/3 of the cup unfilled, as the whirling action causes food to move upward and potentially spill out of the cap... making an unnecessary mess!

Then add soy sour cream. Peel avocado and discard seed, then add to blender. Add chipotle powder.

Puree until smooth.

I usually emply the "PULSE" mode. Here's how I do it:

Turn the unit on. Engage the PULSE mode, then push the PUREE button every second, three or four times, to get the process started gradually.

After that, just PUREE until you think it's the right smooth and creamy consistency!

Chill in a covered bowl (I prefer glass or ceramic) at least 4 hours; overnight is even better. Serve cold!

VARIATIONS:

Add a pinch of cayenne, a tablespoon of chopped dill or cilantro, or a few teaspoons of seeded jalapeno peppers before blending. No soy sour cream available in your small town? Omit it completely, or add another half of an avocado! FINALLY, if you can't stand the heat, don't get out of the kitchen! Simply minimize or omit the chipotle powder.

CHEF'S NOTE:

I top each bowlful with a heaping tablespoon of my fresh salsa. Yum!

Curried Vegetables and Lentils

I absolutely love curry dishes, and this is one is a fave in our new and improved "eating lifestyle!" Plus, it's relatively easy to prepare and makes enough for leftovers (always better the second day!) or freezing for another week.

CURRIED VEGETABLES AND LENTILS

INGREDIENTS:

4 cloves Garlic, chopped

1 large Onion, chopped

1/2 cup Red Wine

1 cup Lentils, rinsed

2 Tomatoes, chopped (or 1 small can)

1/4 cup Tomato Paste

2 bunches Broccoli, cut in florets

1/2 large head Cauliflower, cut in florets

2-3 medium Zucchini, chopped

1 cup Garbanzo Beans (chickpeas), cooked

1 16-oz. bag frozen Spinach

1 cup frozen Peas

1/2 cup Raisins and/or Cranberries, chopped

4 cups Veggie Broth (can use Water)

1-2 Tablespoons Curry Powder (to taste)

1-2 teaspoons Cumin (to taste)

1/2 teaspoon Garam Masala

Cayenne to taste

Fresh Ground Pepper to taste

METHOD:

Saute Garlic in Red Wine over medium heat until soft and fragrant 2-3 minutes. Add Onion and saute for 10-15 minutes or until transparent.

Add Lentils, Veggie Broth, Tomatoes, Tomato Paste, Broccoli, Cauliflower, Zucchini, Garbanzo Beans, Spinach, Dried Fruit(s) and Peas. Cover with Veggie Broth.

Time to spice it up: Curry Powder, Cumin, Garam Masala, Cayenne and Pepper. Stir a few times. Cover and cook until boiling, about 15 minutes, then reduce heat to medium low.

Continue cooking for 1.5 hours or until vegetables are soft and lentils are fully cooked.

Serve with Whole Wheat Pita Bread -- homemade is best, but the Ezekiel Sprouted Wheat Pitas are fantastic too!

I like to start my Curry dishes in the morning and let them cook all day! The vegetables become a bit mushy, but the beans and peas stay in tact and give the curry a stew-like texture.

Variations: Along with the other vegetables, add a dozen whole, unpeeled Baby Potatoes which will stay whole and create another level of texture. If you like Carrots (we don't eat them cooked because of the sugar/starch levels), feel free to add a few of them, diced. Sometimes I add a cup of Green or Yellow Split Peas (rinsed) for more protein and thick texture. Also, other Dried Fruits would be delicious, such as Apricots or Apples!

Whole Lotta Lasagna! (Vegetarian)

The change has come to our kitchen and our scale. We're on the Dr. Fuhrman "Eat To Live" diet and the results are fantastic. The food? Totally tasty! Here's one of our new faves that I call Whole Lotta Lasagna.

WHOLE LOTTA LASAGNA

INGREDIENTS:

Sauce:

1/2 cup Red Wine

5 cloves Garlic, chopped

3 (15 oz.) cans Tomato Sauce

Basil, Oregano, Crushed Pepper to taste

Veggie Ricotta:

12 oz. Firm Tofu

4 oz. Soy Mozzarella, shredded

1 tablespoon Soy Parmesan

1 tablespoon Parsley, dried or fresh

1/2 cup Lemon Juice

2 Egg Whites, room temperature

Other Layers:

3 Eggplants, peeled and sliced 1/4” slabs

5 Medium Zucchini, sliced 1/4” lengthwise

5 Peppers, Red, Green, Yellow or Orange, seeds removed, quartered

Toppings:

4 oz. Soy Mozzarella, shredded

1 oz. Soy Parmesan

METHOD:

Sauté garlic in red wine until fragrant, add herbs and spices then tomato sauce. Cook for at least two hours, stirring occasionally. Cool slightly before using.

Pre-heat oven to 375º F.

Crumble tofu in a large bowl. Add soy cheeses, parsley and lemon. Lightly whisk the egg whites and add to bowl. Stir to combine, set aside.

Grill eggplant, zucchini and peppers until charred and slightly soft. Leave eggplant and zucchini in large pieces.

Cut peppers into long strips about 3/8” wide. Set aside.

In a deep lasagna or roasting pan, spread 1 cup of red sauce. Layer half of the eggplant without overlapping, then zucchini, then peppers in the same fashion.

Spread half of the soy ricotta over vegetables, then add half of the remaining sauce.

Repeat layers: eggplant, zucchini, peppers, soy ricotta....

...and sauce! Bake 45 minutes covered in foil. Then remove foil, add soy cheese toppings and return to oven for 15-20 minutes.

Remove and let stand for 10 minutes before serving.