Cooling Cucumber Avocado Soup

• 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

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.
2. Blend until extremely smooth, gradually adding more water until you reach the desired consistency.
3. Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more.
4. Chill for at least 2 hours, then stir in the mint and cilantro just before serving.
5. English cucumbers, which are usually wrapped in plastic in the produce section of the grocery store, really make a difference in this recipe.
6. Theyre less watery than standard cucumbers and will add more substance to the soup.
7. Store in an airtight container in the refrigerator for up to 2 days.
8. (per serving)
9. Calories: 95
10. Total Fat: 7.2g (1g saturated, 4.5g monounsaturated)
11. Carbohydrates: 8g
12. Protein: 2g
13. Fiber: 4g
14. Sodium: 105mg

water, cucumbers, avocados, freshly squeezed lime juice, nectar, salt, cayenne, fresh mint, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/cooling-cucumber-avocado-soup-379205 (may not work)