Creamy Cucumber Soup

• 1 cucumber ($.60)
• 1 avocado ($.78)
• 1/2 medium onion ($.05)
• 1 clove garlic, pressed
• 2 tablespoon olive oil ($.10)
• 1 cup water for blending
• salt and pepper to taste
• red pepper flakes

Finely
dice a 2 inch piece of cucumber and set aside for later. 
In a blender,
puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive
oil. Chop the cucumber and avocado first to make blending easier. 
Add
the water as needed for blending. 
Let this blend for a minute or two, to
get really creamy. 
Salt and pepper to taste. 
Top with a bit of the
reserved diced cucumber and onion. 
Sprinkle with red pepper flakes and
add a small drizzle of olive oil, if desired. 

nutritional information:      calories: 292      fat: 29 gr      carbs: 12 gr       protein: 3 g

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.