Cooling Cucumber Avocado Soup

1. 1

   Pour 1 cup of the water into the blender, then add the cucumbers, avocados, lime juice, agave nectar, 1/4 teaspoon of salt, and the cayenne.

2. 2

   Blend until extremely smooth, gradually adding more water until you reach the desired consistency.

3. 3

   Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more.

4. 4

   Chill for at least 2 hours, then stir in the mint and cilantro just before serving.

5. 5

   English cucumbers, which are usually wrapped in plastic in the produce section of the grocery store, really make a difference in this recipe.

6. 6

   Theyre less watery than standard cucumbers and will add more substance to the soup.

7. 7

   Store in an airtight container in the refrigerator for up to 2 days.

8. 8

   (per serving)

9. 9

   Calories: 95

10. 10

    Total Fat: 7.2g (1g saturated, 4.5g monounsaturated)

11. 11

    Carbohydrates: 8g

12. 12

    Protein: 2g

13. 13

    Fiber: 4g

14. 14

    Sodium: 105mg

* Per serving · 4 servings · Values may vary.

No additional tips available.