This is one of my favorite recommendations for clients. It’s that perfect summer lunch - light, refreshing and cold. It’s also surprisingly filling!!

The avocado makes this chilled soup a nutritional double threat - the anti-inflammatory monounsaturated fats improve mental sharpness while up-regulating phase II detox in the liver - win / win.

For best results chill for 1 hour and serve immediately.  Serves 2.

Ingredients:

• 1x avocado

• 1 persian cucumber

• ½ c cold water

• juice of ½ lime

• ½ c cilantro, washed and leaves removed

• cayenne

• sea salt

• cracked pepper

Blend together the avocado, cucumber, water, lime juice until completely smooth and creamy (approximately 1 minute) in a high speed blender. Add cilantro (except a couple of leaves for garnish), salt, cayenne and peppers to taste. Place in refrigerator and let cool for at least 1 hour (and up to 6-8 hours).

For the tomato salsa –

• 1 c Mixed heirloom cherry tomatoes

• 2 radishes, thinly sliced with a mandoline

• ¼ red onion, thinly shaved

• 2 tbsp lime juice

For the tomato salsa – toss together all ingredients and add sea salt and cracked pepper to taste.

To serve top the chilled soup with tomato salsa. Garnish extra cilantro leaves. Optional: serve with seared scallops or a side of white fish ceviche, you can find the recipe here.