Raw Avocado and Cucumber Soup
  • 1cup raw almonds
  • Filtered water
  • 2medium avocados, pitted and cubed
  • 1large cucumber, peeled, seeded, and roughly chopped
  • 5large scallions, thinly slicedincluding some green tops
  • 1/4cup chopped fresh cilantro
  • Sea salt and black pepperto taste
  • Fresh cilantro sprigsfor garnish
  1. Place almonds in a large glass jar and cover with filtered water; soak overnight. Drain and rinse well. In a food processor, blend almonds and slowly add 2 cups filtered water until smooth, 2–4 minutes. Strain through a fine sieve or cheesecloth into a bowl, pressing or squeezing to extract all liquid. Discard solids (or save them for baking). Refrigerate milk in a clean glass jar.
  2. In a food processor, combine avocados, cucumber, and scallions; add almond milk and purée until smooth, about 2 minutes. Stir in cilantro and pulse for 5 seconds. Season with salt and pepper and garnish with cilantro sprigs.
Recipe Notes
Nutrition Facts
Raw Avocado and Cucumber Soup
Amount Per Serving
Calories 386
% Daily Value*
Sodium 14mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 12g 48%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 386 cal, 71% fat cal, 33g fat, 4g sat fat, 0mg chol, 11g protein, 19g carb, 12g fiber, 14mg sodium