Serves 4 / This creamy, satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots.

1 cup raw almonds
Filtered water
2 medium avocados, pitted and cubed
1 large cucumber, peeled, seeded, and roughly chopped
5 large scallions, thinly sliced (including some green tops)
1/4 cup chopped fresh cilantro
Sea salt and black pepper, to taste
Fresh cilantro sprigs, for garnish

1. Place almonds in a large glass jar and cover with filtered water; soak overnight. Drain and rinse well. In a food processor, blend almonds and slowly add 2 cups filtered water until smooth, 2–4 minutes. Strain through a fine sieve or cheesecloth into a bowl, pressing or squeezing to extract all liquid. Discard solids (or save them for baking). Refrigerate milk in a clean glass jar.

2. In a food processor, combine avocados, cucumber, and scallions; add almond milk and purée until smooth, about 2 minutes. Stir in cilantro and pulse for 5 seconds. Season with salt and pepper and garnish with cilantro sprigs.

Nutrition Facts Per Serving:

Calories: 386 calories

% fat calories: 71

Fat: 33g

Saturated Fat: 4g

Cholesterol: 0mg

Protein: 11g

Carbohydrate: 19g

Fiber: 12g

Sodium: 14mg