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avacado_soup_recipeThis cool, creamy summer soup requires no cooking. A swirl of goat yogurt mixed with some extra minced dill or fresh chives would make the perfect garnish.

Serves 4

1 large seedless cucumber or one large regular cucumber
2 ripe avocados
1 1/2 cups plain rice milk
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh dill
Sea salt and cayenne


  1. Peel the cucumber, cut in half lengthwise, and scoop out any seeds with a large spoon. Thickly slice the cucumber halves.
  2. Halve and pit the avocados. With an avocado peeler or large spoon, scoop out the avocado.
  3. Place the cucumber and avocado in a blender or food processor. Add the rice milk, lemon juice, and dill. Puree until smooth. Season with sea salt and a dash of cayenne. Transfer to a covered container and chill before serving.

From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.

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