Cucumber Watercress Soup (raw)
Pure, simple cucumber, smoothed with pine nuts and peppered with watercress is a great, light course for a seasonal spring menu. Cucumber is rich in silica for beautiful hair, skin and nails and peppery watercress is laden with phytonutrients and antioxidants, including lutein, zeaxanthin and vitamin A and C. A touch of ginger and white miso lend lovely layers of subtle taste. English cucumbers are a longer variety with thin skin and little to no seeds. Peel and remove the seeds of common cucumbers to yield a fine, smooth texture.
Yields: 4-6 servings
1/2 cup pine nuts
1 cup filtered water
2-4 tablespoons olive oil
2 tablespoon lemon juice
1 teaspoons maple syrup or raw honey (ideally locally-produced)
2 teaspoons white miso
2 teaspoons finely grated ginger
½ clove garlic or 1/4-1/2 teaspoon garlic powder or granules
4 cups chopped English cucumbers (common cucumbers may be used)
filtered water as necessary
sea salt, to taste
1 bunch water cress, cleaned and roughly chopped
¾ cup mint leaves, chopped
½ cup parsley leaves, chopped
2 green onions, cleaned and chopped
fresh ground black pepper for garnish
In a blender, place pine nuts, 1 cup filtered water, olive oil, lemon juice, agave nectar or honey, miso, ginger and chives or garlic and blend until very smooth.
Cut cucumbers roughly. If using common cucumbers, peel, slice in half lengthwise and scoop out the seeds with a spoon.
Add cucumbers to the blender and blend until smooth, adding additional water as necessary to achieve desired thickness. Season to taste with salt and pepper.
Add watercress, mint, parsley and scallion and blend in pulses until well mixed, but pieces of herbs are still visible.
Serve chilled, and garnish with fresh ground black pepper.
Best eaten fresh. Store in a sealed container in the fridge for up to 2 days.