I’ve never, not once, considered ordering a cold soup off a menu, much less making one at home. In a word, they seemed B-o-r-i-n-g. Note the capital ‘B’? How could a cold soup possibly be satisfying? Gazpacho gets a pass once a year. Otherwise, not part of my cooking / dining repertoire. Next!
But, I recently demoted my juicer from the kitchen counter A-list. After learning that my juicer removed more than just fiber, it wasn’t getting much use. So, to save on valuable real estate, I packed it away, forgetting about some vegetables I had bought for juicing. So, into the high-speed blender it all went.
I’m hesitant to provide a ‘recipe’ as the soup is really just the result of cleaning out the refrigerator. But, use the raw avocado green soup recipe as a framework and make it your own. Thicken with avocado. Make it thicker with more high water content vegetables, such as celery or cucumbers. Want it less savory and more kid-friendly? Try adding an apple. Experiment with different herbs. Next, I want to try making this soup with mint -and possibly some Spirulina for added protein.
I used Russel James’ recipe, adding fresh onion (rather than powder) and some fennel -simply because I had some to use up. I liked his suggestion to make this a cold, warm or hot soup simply by changing the temperature of the liquid at the end. I have only tried the recipe as a cold soup.
RAW AVOCADO GREEN SOUP
Serves 2. Adapted from Russel James
- 1 ripe avocado, skinned, seeded and halved
- 2 cups spinach, arugula, baby kale or a blend of tender greens
- 2 stalks celery
- 1 medium cucumber, peeled
- 1/2 cup fennel slices
- 1/2 yellow onion, diced
- Juice of 1 lime
- 1/2 cup of cilantro, basil or other fresh, leafy herb) (reserve some for garnish)
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon tamari
- black pepper to taste1 cup vegetable or chicken broth
- Sour cream or vegan sour cream
- Blend all ingredients together, except for the sour cream.
- Transfer to serving bowls and garnish with the sour cream and reserved herbs, chopped.
VEGAN SOUR CREAM
- 1 1/2 cup raw cashews soaked in water for 1 hour, then drained
- 2 tablespoons fresh lemon juice (about 1/2 large lemon)
- 4 teaspoons apple cider vinegar
- 1 cup filtered water
- 1/2 teaspoon sea salt
Blend all ingredients in a high-speed blender. Add more water if needed, 1 teaspoon at a time, to reach a smooth and creamy consistency.