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Three Chilled Soups Just in Time for Summer

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Soups are one of the most nutritious and delicious things you can put into your body. (Especially when they’re homemade and not full of cream!) Even though the sun is shining and you’re sweating your booty off, that doesn’t mean you have to shelve soups until September. These three recipes are veggie-packed and perfect for vegans and vegetarians (and delicious enough for meat eaters too). Time to enjoy the summer sun.

Green Cucumber and Avocado Gazpacho

4 cucumbers, peeled and chopped

2 avocados
4 medium garlic cloves
2 medium green bell peppers, chopped
5 green onions, chopped in large pieces
2 cups water
2 lemons, juiced
1/3 cup cilantro
1/3 cup mint
Salt, pepper, and paprika

Set aside a few sprigs of mint and cilantro to garnish. In the food processor or blender, mix the cucumber, avocado, garlic, peppers and onions in a food processor. Add water and blend until smooth. Add lemon juice and spices to flavor. Serve with paprika, mint, and cilantro for garnish.

Chilled Celery Soup

1 medium leek, chopped
6 celery, diced
1 onion, chopped
1 tablespoon olive oil
1 Golden Yukon potato
2 cups water
Salt and pepper

Wash leek well and drain. Warm a non-stick pan with olive oil and sauté celery, onion, and leek, until soft, about 8 minutes. Add remaining ingredients and simmer, covered, until potatoes are cooked, about 15 minutes. Let cool and purée in a blender or food processor until creamy. Strain in a sieve removing solid ingredients and let chill in the refrigerator.

Summer Strawberry Soup

4 cucumbers, peeled and chopped

3 cups strawberries, chopped

Juice of one lime
2 green onions, chopped
1 teaspoon red chili powder
1 tablespoon olive oil

Salt and pepper
Chives, diced for garnish

Blend all ingredients it all in a food processor or blender until smooth but slightly course. Add spices to your taste. Store in the refrigerator and served chilled, garnish with chives.

Edited by Alison Stanton

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