Beat the heat with green goodness in the form of this smooth, rich tasting soup.
4 large ripe avocados
1/2 regular cucumber, peeled, halved, and seeds removed
1/2 cup (125 mL) fresh cilantro leaves
1/4 cup (60 mL) chives, minced
1 large clove garlic, smashed and minced
2 cups (500 mL) plain rice milk
1 cup (250 mL) prepared cold chicken stock
2 Tbsp (30 mL) fresh squeezed lime juice
1/2 cup (125 mL) cooked baby spinach
2 tsp (10 mL) wasabi paste
1/2 tsp (2 mL) sea salt
Freshly ground black pepper
Pit and peel avocados. Coarsely chop. Place in blender or food processor. Chop cucumber and add along with cilantro, chives, garlic, rice milk, chicken stock, and lime juice. Whirl to blend. When smooth, strain into bowl. Add salt and pepper to taste. Press a piece of plastic wrap into the entire surface of soup. Refrigerate until very cold.
Meanwhile combine spinach, wasabi, and salt and pepper in food processor. Whirl till smooth. Place ladleful of Avocado Soup in a small serving bowl.
Add 1 Tbsp (15 mL) spinach mixture and gently swirl in. Serve immediately.
Makes 6 cups (1.5 L).
Each serving contains: 136 calories; 3 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 10 g carbohydrates; 5 g fibre; 55 mg sodium
source: "Summer Soups", alive #334, August 2010
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