I LOVE soup, but it is just too hot outside to enjoy my usual favorites. I came across the concept for a cold soup made from an avocado base in a raw food cookbook and thought it looked delicious! The original recipe was VERY complicated, included juicing corn and many other time consuming steps. I decided to makeover the recipe in a simple way and it turned out just MARVELOUS. I even used canned corn (rinsed a few times to wash away the sodium).
Ingredients
- 1 – 2 ripe avocados
- ½ jalapeno, diced
- 1 cup corn
- 1 cup vegetable broth
- Juice from 2 limes
- 1 garlic clove, minced
- Salt + pepper to taste
- Crab + pico de gallo to garnish
Directions
Place 1 ripe avocado, jalapeno, corn, lime juice, garlic and ½ cup vegetable broth in a high speed blender. Add additional vegetable broth to thin soup to your desired consistency. Add additional avocado to thicken soup to your desired consistency. Salt + pepper to taste. Garnish with crab meat and pico de gallo. Makes 2 servings.
