Joni Sare, cooking instructor

Avocado Cucumber Soup (raw)

Put all ingredients in high-speed blender – in order given – and mix well:

Above are the ingredients in a visual form, below are the ingredients in a list for you to copy, paste, print.

Chef Joni, serving the soup at the Los Altos Whole Foods Market Health Fair, on Saturday, Feb 5, 2011. (The photo is a bit blurry, yet, all that I have of the event.)

This is a raw avocado soup –I call it a soup because of it’s ingredients, and I enjoy eating it with a spoon. It’s soooo simple and sooo flavorful … it tastes very fresh and full of vitality.

Here’s what you’ll need: a Vitamix (or other high-speed blender), a citrus press, a microplane (zester), knife and board.

Put all ingredients in high-speed blender – in order given – and mix well:

ONE avocado (peeled and pitted, chopped in big bite-size pieces)

ONE lime (zest and juice)

ONE bunch cilantro (chopped into 2-inch lengths)

ONE cucumber (medium to large size, peeled, chopped – bite-size pieces)

ONE Granny Smith apple (cored, chopped – bite-size pieces)

Water, use as much as needed to reach desired consistency, 2 – 4 cups

ONE spoon toasted pumpkin seeds

Alternatives:

Use coconut water in place of the water.

Use two tomatoes in place of some of the water.

Use toasted pine nuts, or other nuts, in place of the toasted pumpkin seeds.

Use smoked salt or mesquite powder in place of the toasted pumpkin seeds.

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