250 g (2 cups) English cucumber- skin on large cubes
10 g (4 tbsp) basil leaves- fresh
30 g (3 tbsp) white onion
6 g (1 tsp) salt
1 g (1/2 tsp) black pepper
2 g (1 tsp) sweet paprika powder
46 g (3 tbsp) lemon juice – fresh
15 g (1 tbsp) apple cider vinegar
710 g (3 cups) chicken bone broth- warmed or substitute with: 3 cups of chicken stock + 1 tbsp of extra virgin olive oil – warmed
100 g (1/2 cup) heavy whipping cream
240 g (1 cup) water – cold
DIRECTIONS
1. Heat to a light simmer the chicken bone broth or the chicken stock and olive oil combination, to just a warm stage
2. Place all the ingredients into a blender and blend for 3 – 5 minutes
3. Cold soup: Transfer soup into a large mason jar, or a bowl covered with cling wrap, and place into the refrigerator to chill for a couple of hours until thoroughly cold
4. Or Warm soup: Or you can warm to a temperature you like
MACRONUTRIENTS CHART
FYI
This soup is amazing at all temperatures. But remember that this is intended to be a raw vegetable soup and is best served at room temperature or cold to preserve the flavor and nutritional value of the raw vegetables. I will be posting a series of amazing healthy, nutrient dense soups in the near future. Enjoy
By Angela Wilkes
