You asked, so here it is! Don’t blink – this one is quick and easy, so there aren’t too many instructions. Besides, I’m going to a conference on Plant Based Prevention of Disease, so I have to go pack!

 

This recipe is flexible, so don’t be afraid to adjust it to your needs. Nut free? Use coconut milk. Like nuts? Use a cup of raw soaked cashews instead of the avocado. Do you want it a little more green? Add a handful of spinach. And absolutely fiddle with the seasonings until it tastes the way you like. I like cilantro and basil, so I add it to the soup and use it as the garnish too. Also, a word of caution: Until you know how things taste, add the strong flavor in a little at a time. For example, if the recipe says 1-2 cloves of garlic, use one and taste, then add the other if you want more. There’s no cooking here to mellow the flavors and you can’t take it out, so little by little is best. It’s no fun to dump a blender full of food because it’s over-seasoned. Now let’s get started!

 

Ingredients

2 whole cucumbers

1/4 cup almond milk

2-3 tablespoons fresh lemon juice

1-2 whole avocados, depending on size (or one cup of raw cashews, soaked overnight)

1-2 cloves of garlic

1 tbsp white miso (it’s good, but you can skip it if you don’t have any. A dash of tamari, coconut aminos, or soy might be a quick sub)

2-3 romaine leaves or a handful of spinach

1 tbsp maple syrup (optional – can help if the greens are a little bitter to taste, but it’s not required)

4-5 mint leaves

a pinch of crushed red pepper

salt and pepper to taste

Toppings: drizzle of good EVOO, fresh cracked black pepper, sprinkle of sea/pink/black salt (whatever you like), basil and/or cilantro leaves, cucumber slices, sprouts or pea shoots, slivers of grape tomatoes, pesto (not raw, but tasty!)

 

First, gather your ingredients. I added the lettuce leaves to my blend.

 

Then slice your cucumbers longwise, scoop out the seeds with a spoon, and cut into big chunks. If you’ve got a high powered blender, you don’t have to cut much of anything! Put everything in the blender except your toppings. If you’re using cashews instead of avocado, drain and rinse the cashews and add them to the blender with everything else.

Blend away!

 

 

This soup is best cool, so if you can wait, let it sit in the frig for a couple of hours. Then drizzle, top, and serve!

 

What do you think? How do you feel after eating this soup? Want more raw recipes? Let me know in the comments below!