Serves: 4 people
Calories per serving: 386 cal, 71% fat cal, 33g fat, 4g sat fat, 0mg chol, 11g protein, 19g carb, 12g fiber, 14mg sodium.
This creamy satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots.
Ingredients:
- 1 cup raw almonds
- Filtered water
- 2 medium avocados, pitted and cubed
- 1 large cucumber, peeled, seeded, and roughly chopped
- 5 large scallions, thinly sliced (including some green tops)
- 1/4 cup chopped fresh cilantro
- Sea salt and black pepper (to taste)
- Fresh cilantro sprigs (for garnish
Directions:
- Place almonds in a large glass jar and cover with filtered water; soak overnight. Drain and rinse well. In a food processor, blend almonds and slowly add 2 cups filtered water until smooth, 2–4 minutes. Strain through a fine sieve or cheesecloth into a bowl, pressing or squeezing to extract all liquid. Discard solids (or save them for baking). Refrigerate milk in a clean glass jar.
- In a food processor, combine avocados, cucumber, and scallions; add almond milk and purée until smooth, about 2 minutes. Stir in cilantro and pulse for 5 seconds. Season with salt and pepper and garnish with cilantro sprigs.
This recipe was taken from the Delicious Living website.
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