Chilled Cucumber Avocado Soup (Raw)

Rebecca Hawkinson
http://rebeccasremedy.wordpress.com/2010/06/06/chilled-cucumber-avocado-...

INGREDIENTS:
4 cucumbers, peeled and diced

2 ripe avocados, pitted and peeled

3 green onions, chopped, white parts only

¼ cup lemon juice

2 cups cold water

1 cup cold unsweetened almond milk

2 garlic cloves, mined

1 tablespoon fresh dill, finely chopped

2 tablespoon fresh parsley, finely chopped

1 teaspoon salt

Fresh ground pepper to taste

Sliced almonds for garnish

HOW TO MAKE:

In a food processor, combine the cucumbers, avocados, onions, lemon juice, water, almond milk and garlic. Puree until creamy. Add the dill, parsley, salt and pepper, and pulse until well combined. If the soup is too thick, add more water, one-half cup at a time until desired consistency. Pour soup into a larger bowl, cover and chill in the refrigerator for about 2 hours. Garnish with almonds, pine nuts and chopped avocado.

A fresh, light, smooth and refreshing soup perfect for a hot summer day!