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 Raw Avocado and Cucumber SoupMarch, 2006 Serves 4 / This creamy, satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots. 1 cup raw almonds Filtered water 2 medium avocados, pitted and cubed 1 large cucumber, peeled, seeded, and roughly chopped 5 large scallions, thinly sliced (including some green tops) 1/4 cup chopped fresh cilantro Sea salt and black pepper, to taste Fresh cilantro sprigs, for 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. PER SERVING: 386 cal, 71% fat cal, 33g fat, 4g sat fat, 0mg chol, 11g protein, 19g carb, 12g fiber, 14mg sodium |