Chilled Cucumber Avocado Soup with Pomegranate Almond Garnish

This Chilled Cucumber Avocado Soup recipe is perfect for a hot summer day or evening. Topped with a Pomegranate Almond Garnish, this cold soup will help nourish your body. Loaded with nutrient-dense ingredients, eating meals made from whole, real foods are critical as you navigate menopause. Avocados are naturally packed with beneficial fats that maintain cardiovascular health and can ease hot flashes. The cucumbers and almonds are a good source of fiber that aid in digestion and minimize blood sugar spikes. Let's not forget about the pomegranate seeds that are busting not only with flavor, but antioxidants. Needless to say, this Chilled Cucumber Avocado Soup will leave you better than when you started. If you're feeling fancy and want a little protein power, this soup pairs very well with grilled shrimp, salmon or chicken.

Cook Time: n/a | Prep time: 10 mins Chill Time = 3 hours | Serves/Serving: Servings = 2 - 3

Ingredients

• 1 English cucumber, roughly chopped

• 1/2 shallot, roughly chopped, about 2 tablespoons

• 1/2 large ripe avocado

• 1 small clove garlic, roughly chopped

• 1/2 cup water

• Juice of 1 lime

• 1 teaspoon pink Himalayan sea salt

• Drizzle of good extra virgin olive oil

• 1/2 cup pomegranate seeds

• 1/2 cup almonds, chopped into about the same size as pomegranate seeds

• 1 tablespoon mint, finely chopped

• 1 tablespoon dill, finely chopped

• 1 tablespoon chives, finely chopped

• 1/4 teaspoon pink Himalayan sea salt

• 1 tablespoon extra virgin olive oil

Instructions

1. Blend all ingredients in a blender until very smooth.

2. Chill for at least 3 hours, or overnight.

3. Taste for seasoning and adjust as necessary. If you’re unsure if it needs more salt, put a small amount of the soup into a bowl, add salt and taste it. If you like it better you can then add salt to the whole batch.

4. Garnish with a generous amount of the pomegranate almond mixture and a drizzle of good olive oil.

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