Cold Cucumber Soup with Avocado

This is a filling, satisfying cold soup; and

no cholesterol

in this one!

Serves 2

1 1/2 Cups fresh Cucumber juice from 2 large

cucumbers

1/4  Cup fresh Lemon juice

1 T.  chopped green onion

1 T.  chopped red onion

1 T.  chopped fresh parsley

1 Lg ripe avocado, peeled and seeded

1 Lg or 2 medium garlic cloves, minced

3 sprigs fresh basil, chopped (optional)

1 tsp tamari or light soy sauce

1-2 tsp curry powder, or to taste

1/2 tsp ground cumin

Fresh basil, for garnish

Combine the juices and remaining ingredients in a blender, and puree until smooth. If the soup is a bit thick, add a little more cucumber juice or lemon juice.

Pour the soup into bowls and serve cold. Garnish with fresh basil or any other fresh herb of choice.

For a zesty summer recipe, this one can’t be beat!

A cold, satisfying soup for Summertime!

This delicious recipe is from Cherie Calbom’s “The Coconut Diet”. It may be found at Amazon.com

Nutritional breakdown per serving: 186 calories (68.9% from fat); 16 grams fat; 3g protein; 13 g carbohydrate; 4 g dietary fiber; 0 mg cholestrol; 182 mg sodium

For more vegetarian recipes: Cooking Made Easy

For Italian vegetarian fare: Vegetarian Cooking Made Easy

A Delicious Rigatoni with Gorgonzola cheese: Rigatoni with Gorgonzola

(This one from Syvum.com)

1 can of black beans (15 oz)
(rinsed and drained)

1 1/2 cups cold cooked long grain rice

1 1/2 cups chopped fresh tomatoes (about 4)

4 green onions (chopped)

1 celery rib, chopped

1/2 cup chopped fresh spinach

2 T. minced fresh cilantro

1/2 C. fat-free Italian salad dressing

1 C. crumbled feta cheese (4 oz)

In a large bowl, combine the beans, rice, tomatoes, onions, celery, spinach and cilantro. Drizzle with dressing and toss to coat. Cover and refrigerate for one hour. Sprinkle with cheese just before serving. Yield: 6 servings