Raw Cucumber Avocado Bisque
Makes 4 to 6 servings
2 large English cucumbers (or 6 large Persian cucumbers)
2 large avocados, pitted, peeled and diced
2 green onions
2 cloves garlic
¼ cup or fresh mint
1/3 cup lime juice
1½ to 2 cups vegetable stock
½ cup to 1 cup coconut cream
Himalayan sea salt and freshly ground black pepper
½ cup fresh diced tomatoes
In a food processor, or high-speed blender, combine cucumbers, avocados, green onions, garlic and mint and process on high speed to blend thoroughly.
Slowly add the lime juice and vegetable stock followed by enough coconut cream to bind and create a smooth texture and consistency. Season to your taste with Himalayan sea salt and pepper.
Serve bisque topped with freshly diced tomatoes and drizzled with avocado oil.