Chilled soups have been around for a long time. This recipe is on the adventurous side but yields excellent results for those wanting a new and delicious way to consume bone broth this summer! Despite the rising temperatures that summer brings, our bodies still need the valuable digestive benefits of genuine, nutrient-dense, traditionally crafted bone broth...exactly what we make here at The Flavor Chef!
This weekend, visit us at BoneBroth.com and get $15 off your order of $100 or more with coupon code CHILLEDSOUP. This coupon is only good from Friday, June 22, 2018 at 12:00pm PST until Sunday, June 24, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Servings: Makes 4-5 cups
|1-1 ½ cups cold The Flavor Chef Organic Bone Broth (Chicken or Beef)||1 lb cucumbers, chopped|
|2 garlic cloves, smashed||1 cup arugula, coarsely chopped|
|1 cup mixed tender herbs (such as basil, parsley, cilantro, and/or mint), coarsely chopped||1 tsp sea salt, to taste|
|1 to 2 large ripe Hass avocados||juice of 1 lemon|
|pinch of cayenne (optional)||½ to 1 cup coconut milk (optional)|
Place all the ingredients in a good blender (start with 1 cup of bone broth). Pulse to purée and then blend until smooth. If needed, add more bone broth to thin to desired consistency. Add sea salt to desired taste. Pour into glasses and serve.
Finish the contents within 24 hours or less for maximum benefits.
NOTE: Experiment using your favorite The Flavor Chef Organic Bone Broth. We do recommend heating up your package of bone broth first, and then letting it cool for the purposes of this recipe. This will ensure all components of the bone broth are properly mixed together as the liquids and gelatin tend to separate when chilled.