Avocado Lime Soup

From my Recipe Series eBook: Mexican-Style Raw Food Recipes

• 2 avocados
• 3/4 of a medium cucumber
• 1 stalk celery
• Juice of 1 lime
• Small handful of fresh coriander (cilantro)
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 teaspoon tamari
• 1 cup water (if wanting warm soup use hot water)
• Sour cream and chopped chives to garnish

1. Blend all ingredients, except the sour cream and chopped chives, in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives.

Sour cream

• 1 1/2 cups cashews
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon apple cider vinegar
• 1 cup water
• 1/2 teaspoon salt

1. Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
2. Transfer to a bowl or squeeze bottle. Keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudites.

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