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Loading...Avocado Island Chilled Soup
- Annie B. Bond
- September 5, 2006
- 6:25 am
- 9 comments
This recipe can’t 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.
INGREDIENTS
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.
Serves 4.
Read more: Food, All recipes, Soups & Salads, avocado, phytonutrients, soup, vitamin C
Inspired by The Raw Food Gourmet, by Gabrielle Chavez (North Atlantic Books, 2005).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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Yummy! Thanks for the recipe that sounds good.
Thanks.
Noted with interest, thank you Annie.
Thanks for the article.
Thanks for post
Sounds great!
YUM! I am going to make this tonight!
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