Prep Time

This deliciously hydrating—not to mention filling—no-cook soup is packed with healthy monounsaturated fats, thanks to the large serving of avocados.

Nutrition (per serving)

Calories: 77; total fat: 6g; protein: 2g; carbohydrates: 7g

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian, author of Plant-Powered for Life.

Makes 8 Servings
Prep Time: 
Cook Time: 
2 large English cucumbers, with peel, coarsely chopped
2 avocados, ripe, peeled, pitted
2 green onions, coarsely chopped
2 garlic cloves
2 Tbsp fresh cilantro
1/4 jalapeño pepper
1/4 cup fresh lime juice
1/2 cup water
1/2 cup milk (preferably plant-based like almond, hemp, or rice)
Pinch sea salt (optional)
Pinch freshly ground black pepper
How to make it 

Place all items in a large blender, and process on low until very smooth.

Transfer to a covered container, and chill well (2 hours) before serving.