Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: Give green soups a chance -- this one's refreshing, creamy, and comes together with a switch of your blender.
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It’s not hard to love a green smoothie. They may be green, but they’re also sweet, cold, and fruity; they're lovable all around. Green soups, however, are a tougher sell. Even if you love vegetables, the idea of blending them up simply doesn’t have the same appeal of something that begins with the words “strawberry” or “banana.”
But perhaps it should. Green soups (which for me are usually a mixture fresh vegetables, a little lemon, and possibly some avocado) are a wonderful way to show off the fresh flavors of summer produce. And really, there’s nothing so very exotic about the idea -- they're not so different from gazpacho.
In this soup, I combine crispy cucumber with avocado, some lime juice, green onions, and a little sea salt to create a perfectly dreamy, cool soup. I love that it can be whipped up in a blender in a matter of minutes, and if that’s all the time you have, feel free to serve it exactly as it is. If you’ve got a little more time on your hands, you can also throw together an easy mango salsa, which is delightful stirred into the soup or as a garnish on tacos, in wraps, or in salads. Whether you dress it up or down, I hope this recipe will turn you into a green soup believer.
2 large cucumbers, peeled and cut into rough slices Flesh of 1 large Haas avocado 2 scallions, green and white parts included, chopped 2 tablespoons fresh lime juice 1/4 to 1/2 teaspoon sea salt (to taste) 1/4 teaspoon black pepper (or to taste)
1 cup mango, cut into 1/2-inch cubes 1/2 cup tomato, diced 1/2 cup shucked corn kernels (raw) 1/2 cup cilantro, loosely packed and finely chopped 1 tablespoon olive oil 1 tablespoon lime juice Sea salt and black pepper to taste
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.