This recipe canít be beat for simplicity, but it delivers a real tropical blast of refreshing flavor and health benefits: heart-healthy avocado has scores of phytonutrients, and zingy vitamin-C from limes adds zest.
2 cups celery juice or light vegetable broth
1 or 2 limes, juiced
1/4 cup extra virgin olive oil
1 shallot, minced
Seasalt and freshly-ground pepper, to taste
1 ripe avocado, peeled, seeded, and cut into 1/2-inch cubes
1. Blend juices, olive oil, and shallot in blender until smooth. Refrigerate until well-chilled.
2. Place avocado chunks in individual bowls, blend soup briefly to emulsify, then pour over avocado and serve immediately.
Inspired by The Raw Food Gourmet, by Gabrielle Chavez (North Atlantic Books, 2005).