Living in the tropics, the cooling effect of cucumber is always welcome. Both cucumber and fennel have cooling properties and a natural freshness to their flavor. Cucumbers are anti-inflammatory, antioxidant, help maintain brain chemistry and heart health, buffer stress and anxiety, and even help remove bacteria from our mouths. Both cucumber and fennel aid digestion and offer cancer protection. Together they are a winning team as a flavor sensation. This raw soup is a delicious way to eat your medicine and enjoy every last drop!

Cucumber Fennel Bisque
serves 12

for soup:
6 cucumbers, peeled, seeded and chopped
3 large fennel bulbs, or 6 small, chopped
3 zucchini, chopped
1 avocado, chopped
3/4 cup cashews, soaked
3 TB shallots, minced
3 TB raw tahini
1 TB ground coriander
1 TB fresh dill, chiffonade
1 TB fresh parsley
1 1/2 tsp sea salt
6 cups water

for garnish:
2 TB chives, chiffonade
2 TB mint, chiffonade

Mix all the ingredients in a high speed blender until smooth. Pour into serving bowls and garnish with the herbs.

• substitute Brazil nuts for the cashews
• substitute miso for tahini
• add fresh parsley and cilantro leaves (coriander) to the garnish