We’re big into ayurveda, that ancient Indian philosophy of health and wellness that, to grossly oversimplify things, says you are what you eat. In the book we get into some intriguing things we’ve tried that have performed mini miracles on our faces (and our minds!), and we continue to experiment as time goes on.

Ever since Alexandra introduced us to her delicious skin-friendly soup (the veggie challenge is still on, people), I’ve been on a real cold-soup kick. Here’s a new ayurveda-inspired one to calm your inner fire, called pitta.

Note: I’d never done this with an avocado before tonight. Highly recommended.

Anti-Pitta Cucumber Gazpacho

5 good-sized kirby cucumbers, washed but not peeled

1 zucchini, peeled

1 green or red pepper

1 pint of cherry tomatoes (I like the low-acid yellow ones this time of year)

1/2 an avocado

2 cloves of garlic, raw

1 leek

1/2 red onion

1/2 teaspoon cumin

olive oil

salt and pepper to taste

1/2 cup cilantro (if you like it)

In a saucepan heat the chopped leek and onion in extra virgin olive oil until translucent and soft, but not brown. Meanwhile, in your Cuisinart or blender, crush up the tomatoes, garlic, avocado, cumin and cilantro. Add the sauteed onions and leek, and pulsate until smooth. This will be your base. Don’t add water unless you absolutely have to—the juice from the tomatoes should be enough.

Pour the base into a bowl and set aside, then roughly blend the cucumbers, zucchini and pepper so that there are no large chunks, but not pureed either. Drizzle in some more olive oil to taste, as well as salt and pepper.

Combine and stir thoroughly, and voila! I like mine with a dollop of greek yogurt and some buttered toast.

Got any recipes of your own to share?

Image (of someone else’s totally different recipe for cucumber gazpacho) via