Raw Mexican Avocado Soup

Think guacamole, only creamier. Think gazpacho, only kinda greener. That's this raw, spicy avocado soup. Top it with the best cashew sour cream ever and you have the perfect warm weather soup.

RAW MEXICAN AVOCADO SOUP [VEGAN]

INGREDIENTS

FOR THE SOUP:

• 2 avocados
• 3/4 of a medium cucumber
• 1 celery stalk
• Juice of 1 lime
• Small handful of fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 teaspoon tamari or dark soy sauce
• 1 cup water

TO GARNISH:

• Vegan sour cream (recipe below)
• Chopped chives (optional)
• Shimeji mushrooms (optional)
• A pinch of ground paprika (optional)
• Poppy seeds (optional)
• Baby tomatoes or sun-dried tomatoes

FOR THE SOUR CREAM:

• 1 1/2 cups unsalted cashews
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 cup water
• 1/2 teaspoon pink Himalayan salt

PREPARATION

TO MAKE THE SOUP:

1. Peel the avocado and remove the seed.
2. Wash the other ingredients.
3. Blend everything in your food blender until nice and smooth.
4. Transfer to a serving bowl and garnish with sour cream, a pinch of paprika, poppy seeds, some chopped chives, and mushrooms.

TO MAKE THE SOUR CREAM:

1. Soak the cashew nuts for 2-4 hours. Drain the water away and wash the nuts before using them.
2. Then blend all ingredients in a high-speed blender until smooth. Use to garnish the soup. Any leftovers will keep in the refrigerator for 2-3 days and can be used as a dip.

http://www.onegreenplanet.org/vegan-recipe/raw-mexican-avocado-soup/