Green Grape and Cucumber Minted Soup

Late spring and summer is such a wonderful time to be raw! And that means it’s prime time to begin incorporating more raw food into your diet! During this time of the year it takes barely any energy at all to create satisfying raw dishes that will completely steal the spotlight away from cooked foods. It’s just not what our bodies crave in the heat! Me, I love to whip things together in the kitchen but it’s just too warm to spend a lot of time doing it, so my summer fall-backs are incredible soups and smoothies that I toss together in a blender in a matter of minutes. This is something the whole family can get on board with! Watermelon Tomato Mint Soup? The smell of it alone sets your taste buds dancing. My daughter, who is 21 , pronounced emphatically, “Now that soup smells good!”.

Cucumbers and grapes make another wonderful pairing that can be eaten as cold summer soup or downed as a super smoothie! One of my raw-resistant friends actually gushed, “I could live on this!” Pineapple/ Lime Soup? Bring it on! And I swear…Mango/ Orange Soup… it will actually make you smile. When we made it at our  Summer Soups class everyone took one sip and grinned ear to ear. That was certainly a happy little soup! Anyway, while I am fiddling around in the kitchen trying to feed myself and my family (and doing a really bang-up job, if I do say so myself), I figure, Spread the Joy! So be prepared… there’s a lot of it coming your way!

RAW VEGAN RECIPE: Green Grape and Cucumber Minted Soup 

1 large cucumber

2 cups green grapes

1/2 cup of almond milk

1/2 cup chopped mint

Process all ingredients in a high speed blender. Small amounts of water can be added to process. I sometimes like to put kiwi slices on top for an added tart flavor. SERVES 2.