Raw Avocado and Cucumber Soup

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Raw Avocado and Cucumber Soup


Prep time10 minutes
Cooking time
Total time10 minutes


A nourishing and satisfying soup, high in healthy fats, to enjoy during the warmer months of spring and summer. To save time, use 2 cups of store-bought plain, unsweetened almond milk.


1 cup
almonds (raw)
2 cups
water (filtered, if possible)
avocado (medium, pitted and cubed)
cucumber (large, peeled, seeded, and roughly chopped)
scallion (large, thinly sliced (including some green tops))
1/4 cup
lemon juice (or lime juice)
1/4 cup
herbs, fresh (try a mix of cilantro, parsley, dill, and mint)
salt (to taste)
black pepper, ground (to taste)


Place almonds in a large glass jar and cover with 2 cups of water. Soak overnight. Drain and rinse well. Place in a food processor, blending slowly while adding 2 cups of water, a little at a time. Strain through a fine sieve or cheesecloth into a bowl, squeezing to extract all liquid. Discard solids (or save them for baking).

Return the almond milk to the food processor or blender and add remaining ingredients. Puree until smooth. Season with salt and pepper and garnish with cilantro sprigs.


If opting to make your own almond milk for this recipe, preparation time will increase to 12 hours or so in order to soak almonds overnight.