Raw guacamole + corn soup




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).





  • 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



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.


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