Cool & Creamy Cucumber Soup

Cool & Creamy Cucumber Soup
By Debbie Adler

Serves 2

Must Have
1 cup plant based milk
1/4 teaspoon apple cider vinegar
2 medium cucumbers, peeled, seeded and chopped
1 small avocado, pitted and peeled
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1/2 cup packed mixed fresh parsley, dill, basil and cilantro
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup

Toppings
Corn kernels
Diced tomato
Chopped fresh cilantro
Chopped fresh dill

Must Do

1) Add the plant based milk and apple cider vinegar to a small bowl. This is your "buttermilk".
2) Add the cucumbers, avocado, garlic, jalapeno, mixed herbs, lime juice, maple syrup and "buttermilk" to a high-speed blender or food processor and blend until smooth.
3) Place in the fridge for 2 hours or overnight.
4) Serve with desired toppings.

Serving size: 1 bowl CALORIES 90; TOTAL FAT 0.5g; PROTEIN 4.0g; CHOLESTEROL 0.0g; SODIUM 80mg; FIBER 3.4g; SUGARS 2.0g; TOTAL CARBOHYDRATE 15.0g