Spring Consomm

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3 cups cucumber water (using 6 cucumbers)
2 cups vine-ripened tomato water (using 8-9 tomatoes)
2 tsp. high-quality sea salt
1 cup coconut water (or filtered water)
1 clove garlic
1/4 tsp. fresh chili, diced
2 Tbsp. lemon juice
2 Tbsp. flax oil
1/2 tsp. ground cumin
1/2 cup diced firm avocado
1/4 cup tart apple, diced small
1/4 cup vine-ripened tomato, diced small
2 Tbsp. finely shredded mint
2 Tbsp. dill feathers

• To release the natural water from the cucumbers and tomatoes, place into separate bowls. Slice the cucumbers thin and sprinkle with 1 tsp. of the salt.
• Massage the salt into the cucumbers until softened and releasing water.
• Chop the tomatoes and sprinkle with 1 tsp. of the salt.
• Massage the salt into the tomatoes until water is released. Strain off the liquid with a fine-mesh strainer and save for the broth. Store the pulp for a future dish.
• In high-speed blender, blend the cucumber and tomato waters with the coconut water, garlic, chili, lemon juice, flax oil, and cumin. Pour again through a fine strainer to prevent foam.
• In separate bowl, toss the avocado, apple, diced tomato, and mint together. Place a generous amount of the mixture in individual bowls.
• Pour the cucumber water soup over the avocado-and-apple mixture. Garnish with the fresh dill. Serve chilled.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind