- 2 cups baby spinach
- 1 cup cucumber (peeled if not organic), chopped
- ½ of an avocado
- 2-3 tablespoons lemon juice (about ¼ of a large lemon)
- 1 inch of ginger, peeled
- ¼ cup fresh basil
- 1 – 1 ½ cups filtered water
- Few pinches of sea salt to taste
Mixing Your Goods:
Put everything in a high speed blender ( like a Vitamix ) and blend until smooth. Eat immediately, but this soup is also good chilled.
For an extra punch – sprinkle in a bit of cayenne pepper – careful though, a little goes a long way!
Will keep in the refrigerator for 1-2 days, stored in an airtight glass container.