Okay, since posting yesterday's post about Ani Phyo, I've been obsessing over her "Kreamy Avocado Soup." I love soups, especially cold soups in the summer time, and when I woke up this morning, I knew what I had to have for lunch. I varied her recipe since I didn't have chipotle and rosemary on hand. It still came out delicious, and over the course of the day, the kids and I have devoured a whole blender full. If you love avocados, I highly recommend this recipe.
SILKY CHILLED AVOCADO SOUP
Adapted from Ani Phyo
In a blender, combine the following and process until silky smooth. This recipe is raw and vegan. Mine soup didn't turn out as vibrantly green as Ani's, I think because my miso was very dark brown.
The best part about this recipe? It took 5 minutes to make.
- the flesh from two avocados
- 2 cups of ice water
- juice of 1-2 limes
- 2 tablespoons of brown rice miso (unpasteurized)
- 2 tablespoons of extra virgin olive oil
- fresh pepper
Garnish with rough-chopped tomatoes.
Where did you find the unpasteurized Miso? I tried looking for it tonight at the store (Lunardi's) and the folks that work there looked at me like I was crazy when I asked for it!
Thanks!
Posted by: Lisa | May 23, 2007 at 09:18 PM
Country Sun in Palo Alto has unpasteurized miso.
Posted by: Stefania/CityMama | May 23, 2007 at 11:27 PM
Sounds good. I love avocado soup. I actually came up with one awhile back that you might want to check out.
Here it is:
http://www.raw-food-health.net/AvocadoSoup.html
Posted by: Andrew | October 02, 2008 at 07:19 AM
Sounds good. I love avocado soup. I actually came up with one awhile back that you might want to check out.
Here it is:
http://www.raw-food-health.net/AvocadoSoup.html
Posted by: Andrew | October 02, 2008 at 07:20 AM
This is so good, I made exactly but used white soybean miso. Mine result was very green and creamy. I imagine it might be good with cucumber.
Posted by: KimMae | September 04, 2009 at 02:54 PM