You are here

Raw Cucumber-Avocado Soup

(Serves 4-6)

Share This Recipe!

Rate This Recipe

Your rating: None Average: 3 (6 votes)

Related Feature


  • 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


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.

Similar Recipes

Highest Rated Recipes