Thanks to Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute, for providing us with this great kidney-friendly recipe* to kick off summer!
Chilled Cucumber Low Potassium Soup
Recipe developed by Clarissa Paimanta, RD and tested by Lydia Safadi, MA, RD, LDN.
Ingredients
Makes 3 servings
- 1 large cucumber, about 2 cups, deseeded and chopped
- ½ avocado chopped
- 1 spring onion, both green and white parts, roughly chopped
- ½ cup plain coconut milk yogurt
- 2 tablespoon olive oil
- 2 tablespoon low sodium homemade pesto
- 4-5 fresh mint leaves
- ½ clove garlic
- ¼ – ½ jalapeno, seeds removed then minced, to taste
- ½ lemon juiced
- 1 dash of salt to taste
- 1 dash of black pepper to taste
Instructions
- In a powerful blender, add all ingredients. Blend until smooth, adding water as needed to achieve desired consistency. Adjust seasoning to taste.
- Place in the fridge to chill for at least 4 hours.
- Serve chilled with a drizzle of olive oil, cucumber slices, and/or a dollop of coconut yogurt as garnish.
Tip: Avocado is high in potassium, but that does not mean you have to avoid it. Our strategy is to include a small portion, then balance it out with low potassium components, like cucumbers. This creates an overall dish that is reasonable in potassium.
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.
