No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Cucumber Basil Soup
This light and creamy soup can be served at room temperature or is really refreshing when served
chilled on a warm day.
Inspired by Judita Wignall www.rawjudita.com
2 cucumbers (peel if not organic)
½ cup hemp seeds
1 cup water
Pinch cayenne powder
1 teaspoon garlic granules
½ teaspoon onion powder
1 cup fresh basil
4 tablespoons fresh lemon juice
½ teaspoon Himalayan salt
Additional fresh basil leaves, torn
Drizzle of good quality olive oil
Blend together all ingredients, except the reserved basil leaves and olive oil, until smooth and
creamy. Serve in soup bowls and top with a drizzle of olive oil and a bit of torn basil leaves.
Any leftover soup will keep for 2 – 3 days when stored in an airtight container in the refrigerator.