Cooling Cucumber Avocado Soup

MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 2 hours in the refrigerator

Those of you into cool or room-temperature soups will embrace the clean, fresh feel of this blend.  The great shades of green from the avocado and cucumber are like a beautiful, edible watercolor.

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 Grade A Dark Amber maple syrup
Sea salt
Pinch of cayenne
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro 

Pour 1 cup of the water into the blender, then add the cucumbers, avocados, lime juice, maple syrup, 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.

Chill for at least 2 hours, then stir in the mint and cilantro and serve.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA

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