Avocado lovers will go ga-ga over the taste and those with swallowing difficulties or mouth sores will delight in the texture. Those of you into cool or room-temperature soups will embrace the clean, fresh feel of this blend. Avocados are one of those great superfoods, full of good fats and vitamins. They’re fun to work with, and all of the great shades of green in this soup are like preparing a beautiful watercolor that you can eat.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Pour 1 cup of the water into the blender, then add the cucumbers, avocados, lime juice, agave nectar, 1/4 teaspoon of salt, and the cayenne. Blend until extremely smooth, gradually adding more water until you reach the desired consistency. Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more.
Step 2
Chill for at least 2 hours, then stir in the mint and cilantro just before serving.
rebecca’s notes
Step 3
English cucumbers, which are usually wrapped in plastic in the produce section of the grocery store, really make a difference in this recipe. They’re less watery than standard cucumbers and will add more substance to the soup.
storage
Step 4
Store in an airtight container in the refrigerator for up to 2 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 95
Step 7
Total Fat: 7.2g (1g saturated, 4.5g monounsaturated)
Step 8
Carbohydrates: 8g
Step 9
Protein: 2g
Step 10
Fiber: 4g
Step 11
Sodium: 105mg
