Creamy Green Soup

This recipe was a happy surprise. I was attempting to make dip, but instead it came out a lot more like soup. SO I went with it and I'm so happy with the results! I love cold soup. I mean, really, I love cold food in general (cold chicken especially) so to me this isn't strange at all, but if it weirds you out I'm SURE it would be amazing heated. Also, you'll notice the insane amount of greens this recipe calls for. That is because in my attempt to make dip, I kept adding greens with the hopes that it would thicken. It never did, but in the end I ended up using my ENTIRE container of greens. Let's face it though, we could all use some greens in our lives, so my motto is GO CRAZY with greens. Always.

What you'll need:
-3 cups plain yogurt
-4 garlic cloves
-2 slices of lemons, seeds and peel removed
-5 oz. container of baby spinach and spring greens mix
-1 whole avocado, pit and peel removed
-Sprinkle of pepper
-Sprinkle of salt
-Sprinkle of cumin
-Sprinkle of cayenne pepper
(Add the spices to your liking, some of mine were a couple of sprinkles)
To make this soup, I added all of my ingredients to my blender and blended for about 20 seconds. For the greens (since I didn't intend to use them all in the beginning) I added more a little at a time and blended for a few seconds after each additional handful was put in. As always when blending, the amount of time and how you add your ingredients depends on your blender. Regardless of how it's all put together, these ingredients are the delicious and make a very delectable cold summer soup. This only makes about 2 cups, but it's very flavorful and filling, so I would recommend eating it in smaller portions- as a side dish or starter meal. I even ate it for breakfast one day (it was kind of like veggie flavored yogurt!)  Enjoy! xx Courtney