Cold Cucumber-Arugula Soup

By Ann Goldman
August 30, 2015
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Author Notes: Great for hot summer days. Readily available produce, no cooking involved. You'll need a Cusinart , Vitamix or other food processor. Ann Goldman

Serves: 4-5

  • 4.5 cups peeled, seeded, coarsley chopped cucumber
  • 1/4-1/3 cups arugula
  • 1/2 cup olive oil
  • 1/2 cup cold water
  • 1/4 cup vinegar (wine vinegar if you have it)
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground chili
  • 1 tablespoon chopped fresh basil (optional)
  • 1 clove garlic
  1. Add everything to the food processor and process until smooth.
  2. Chill at least 4 hours- overnight
  3. Serve cold, garnished with fresh peach or mango

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