The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California. We've had a very mild summer and we've thoroughly enjoyed it, but it's always a shocker when those triple digits hit (and for multiple days). Turning on the oven is out of the question (unless it's very early in the morning). So I've tried to be creative with meals and do most of my cooking before it gets too hot. I've made this avocado soup four or five times in the last couple of weeks. I happen to adore avocados, so this dish is a delight. I've experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite. I LOVE strong flavors. My palate is quite needy in this way. Tart is one of my favorites. So, I add more lime than you might see in some avocado soup recipes. This recipe is slightly adapted from Joy the Baker. As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon). I wanted to keep this soup raw, SCD and vegan. I love the complex flavor combination of the mint and lime, offset by the creamy avocado. My favorite topping is creamed beet "cheese" sauce (cashew based). The sweet beets are PERFECT against this tart dish. Let me know if you try this recipe - what you add, what you omit. I always appreciate variations.
Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)
Ingredients:
-2 fresh, ripe avocados
-1 1/4 cup filtered water (or veggie stock)
-2 to 4 tablespoons lime juice (I use 4)
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs)
-Optional: 1/2 peeled cucumber (surprisingly, I don't care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley. The options are endless really.
How To:
1. In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.
2. Transfer to refrigerator until chilled.
3. Serves 4 as antipasto, or 2 large meal servings.
Notes:
*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 - 6 hours. Drain cashews and blend with 1/3 - 1/2 cup filtered water (you want a thick, creamy texture). After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew "cheese" beet spread on pizza crust or as a topping on the soup.
For garnish: prepared black beans or garden fresh tomatoes
Super easy creamed beet "cheese" sauce with Caralyn's SCD/dairy free Cauliflower Pizza Crust
Avocado soup seems like a strange concept... but it looks delicious! I am definitely going to try this recipe this week, as I have some avocados ripening and some broth cooking in my crockpot.
ReplyDeleteThese bowls are so gorgeous Amber! I have been loving avocado lately, so creamy and versatile! I love how mint and lime go together, so I bet this would become a favourite of mine :)
ReplyDeleteHi Gabby, oh me too! Something about summer makes me crave avocados everyday. I put them in smoothies, puddings, and they are just delicious as a soup. I hope you'll try this recipe. I have a feeling you will love it. :-)
DeleteWow, the colors of that soup are just amazing! I bet it was incredibly refreshing too! YUM!
ReplyDeleteThank you lovely lady. Yes, this soup is incredibly refreshing. Just perfect for our ridiculously hot summers. :-)
DeleteWow Amber that soup is gorgeous! it looks wonderfully rich and creamy! I've never had avocado and mint together before, but it sounds really delightful! And yay cauli pizza crust!! I'm glad you enjoyed it:) It always makes me so happy when I find out someone liked it! haha I hope it cools down soon! Have a great night!
ReplyDeleteThanks Caralyn. If I know you (and I think I do by now) you will LOVE this soup. And thank you for your great cauliflower crust recipe. It's delicious. :-)
DeleteEven though today we have started the day with fog, this super summery soup really appeals. I've never made cashew cream but I think today's the day. I have a big bag a patient gave me so thanks for helping me make a dent in it :D
ReplyDeleteThanks Kellie. Oh, you will love cashew cream. I use it in place of yogurt, cream and dairy in so many recipes (including soups and smoothies). Let me know how you like it.
DeleteMade it this morning and ate it for lunch! It is so delicious! I didn't have any of the toppings you suggested, so I used some chopped kalamata olives. I'm going to eat it for dinner tonight with some baked salmon.
ReplyDeleteI thought you would like this recipe, Lauren. We have such similar tastes in food and recipes. Thanks for the feedback. The olives sounds super good! And love that you are pairing this with baked salmon. What a super heart healthy meal. :-)
Deletethis sounds like perfect dish for those hot days..., so refreshing!
ReplyDeleteI can't agree more! :-)
DeleteChilled mint soup with avocado...yes please! It's been in the triple digits here in Utah and this soup sounds perfect for tomorrow's forecast.
ReplyDeleteOh boy, you poor thing. It's hard to deal with. It makes me feel crazy. The house we are renting isn't insulated (and the air doesn't work very well) and so it never drops below 83 degrees in the house when it gets really hot out, so honestly, I can't use the oven. I love this dish, something different and it's surprisingly filling.
DeleteI love chilled avocado soup. This ones my favorite but I'mm have to try yours out too! The beet cream sauce looks so gorgeous against the green.
ReplyDeleteI thought this recipe might catch your eye, France.
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