For those 90-degree days when you haven’t put in the air conditioner, the summer breeze is more like hot breath on your neck and you’re wondering how little you can wear on the walk to the grocery store without getting arrested.
It’s a cooling cucumber-mint soup!
Cucumbers are one of my favorite veggies of summer. They’re high in Vitamin C, which is important for our immune systems and also helps us in times of stress, and contain anti-inflammatory quercetin for folks whose seasonal allergies are still acting up.
Mint is an antiviral herb that is soothing to the digestive system (unless you have GERD, in which case I’d substitute basil because mint can relax the upper esophageal sphincter and exacerbate symptoms). It’s also a carminative herb — that’s the sophisticated term for saying it helps relieve gas.
I’ve also included spinach for some extra greens, cashews for healthy fat and some creaminess, and lots of garlic because I’m Italian and it’s been scientifically proven that I need a steady stream of garlic in my body to live.
Spirulina is optional, but it’s a great superfood to add if you want to amp up the meal. This is a blue-green algae that comes in powder form, making it easily digestible. It’s also a great plant-based protein and is rich in chlorophyll (a powerful blood cleanser).
A pretty good list of benefits if you ask me! And it takes just a few minutes to whip up in the blender.
Also, this photo is a lie, I totally just pour it into a glass and sip it through a straw. But I had to make it look cute for you, so I poured it into my prettiest bowl and sprinkled some hemp seeds on top 🙂
- 3 cucumbers, cut into chunks
- 2 bunches fresh mint
- 1 cup spinach
- ½ cup raw cashews
- 6 cloves garlic
- Juice of 1 lemon or lime
- 1 tsp spirulina (optional)
- 1 tsp salt
- Blend all ingredients together. Chill in the fridge for at least 30 minutes before serving.
To make this nut-free, you can swap out the cashews for ½ avocado, though you may need to add some water to adjust for the thickness.