Avocado lovers will go ga-ga over the taste and those with swallowing difficulties or mouth sores will delight in the texture. Those of you into cool or room-temperature soups will embrace the clean, fresh feel of this blend. Avocados are one of those great superfoods, full of good fats and vitamins. They’re fun to work with, and all of the great shades of green in this soup are like preparing a beautiful watercolor that you can eat.

　　

Ingredients

serves 6

　　2 cups water

　　2 pounds English cucumbers, peeled, seeded, and cut into chunks

　　2 ripe avocados, pitted and peeled

　　3 tablespoons freshly squeezed lime juice

　　1/4 teaspoon agave nectar

　　Sea salt

　　Pinch of cayenne

　　1 tablespoon finely chopped fresh mint

　　1 tablespoon finely chopped fresh cilantro

　　

Step 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. Blend until extremely smooth, gradually adding more water until you reach the desired consistency. Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more.

　　

Step 2

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

　　

rebecca’s notes

Step 3

English cucumbers, which are usually wrapped in plastic in the produce section of the grocery store, really make a difference in this recipe. They’re less watery than standard cucumbers and will add more substance to the soup.

　　

storage

Step 4

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

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 95

　　

Step 7

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

　　

Step 8

Carbohydrates: 8g

　　

Step 9

Protein: 2g

　　

Step 10

Fiber: 4g

　　

Step 11

Sodium: 105mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.