Recipes · Soups & Stews
Raw Cucumber-Avocado Soup
From the featureRaw Power
- Chef / source
- Molly Goodwin
- Meal
- Soups, stews
- Issue
- April 2010
Ingredients
- 1 cup raw almonds
- 8 cups spring water, divided
- 1 large English cucumber, chopped
- 1 large avocado, peeled, pitted, and chopped
- 1-2 cloves garlic, peeled and chopped
- 1-2 green onions
- 1 tsp. umeboshi (plum) paste
- 2 tsp. nama shoyu (raw soy sauce)
- 1 ½ Tbs. olive oil
- 1 lemon, juiced
- 3 Tbs. fresh dill (or substitute 1 Tbs. dried dill)
- Fresh ground pepper
Method
Soak almonds in four cups of spring water overnight in the refrigerator. Drain water. In a blender, purée almonds and remaining four cups of spring water. Strain pulp through a nut milk bag or cheesecloth. Reserve almond milk and two tablespoons of pulp. Working in batches, place milk, pulp, and next nine ingredients in blender and blend until well puréed. Season to taste with fresh ground pepper.
(Serves 4-6)
