I did it, substituted the banana in my smoothie this morning for a carrot and it did not taste that much different. It was not as sweet and thicker, but still had a nice berry flavor thanks to the blueberries and raspberries. Encouraging and something I’ll probably be doing from now on, keeping the bananas in the freezer for raw desserts.
Currently I have 3 monster cucumbers in my fridge that I need to use up, so I started looking for a raw soup recipe for them. Cucumbers are a great veggie … well all are great. A large cucumber with skin only has about 45 calories, but it a good source of vitamins C and K. They’re also one of my favorite snacks dipped in a tasty dressing. I did not have much luck finding a recipe that looked good, so I concocted one from a few different recipes.
Recipe: Creamy Cucumber Soup
Summary: Raw cucumber based soup with dill and miso
- 1 cup water
- 2 medium cucumbers (or 1 large in my case), sliced
- 2 stalks celery, chopped
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 2 tbsp. white miso
- 1 clove garlic, crushed
- 1/2 tsp. pink salt
- 1/2 tsp. cayenne pepper
- 1 medium avocado
- 2 dried or fresh dill
- Place all ingredients in blender and blend to a smooth puree.
I liked the strong dill flavor and think it’s good either chilled or warm, my husband preferred it to be chilled. I notice many cucumber and zucchini soup recipes call to peel the skin off first, I left it on and found no problems with the texture and flavor. After reading that the skin on many fruits and veggies contain much of the nutrients, I have a problem with removing it and won’t most of the time when the recipe calls for it unless it’s a tough squash.