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Soups Starters

Avocado Lime Soup

Soups, Starters

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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71 Comments

  1. Kam
    Posted

    Hi Russell,

    I’m fairly new to raw food and as I’m ‘cooking’ for one, wondering on portion numbers for your recipe, can you store it/freeze it? Plus how long would the sour cream keep in the fridge please?

    Thanks,
    Kam

    • Russell
      Posted

      Avocados don’t free, so this wouldn’t work out – you’d need to make it fresh. The sour cream will freeze though, and would be good in the fridge for 3 days.

  2. The Brand Fam
    Posted

    Living in Guatemala, and all of these ingredients are abundant and cheap. Definitely going to try this one but will use coconut aminos instead of the tamari as my wife is allergic to soy.

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  5. Monika
    Posted

    Thank you so much for your recipes! You’ve totally inspired me to go raw food shopping and eating and I’ve turned others on to you so they will be healthy as well! Cheers!

  6. bionat
    Posted

    We did not have cilantro but we used what we had in the fridge… parsley. It was very good!…
    Many thanks

  7. traktrgrl
    Posted

    Thank you for this. After an almost 50 year commitment to very poor eating, I’m adopting raw for an 8-week trial to see how I feel. This soup is wonderful, and I didn’t even have all the spices.

  8. Stephannie Inslee
    Posted

    I’m so gonna make this! Im looking for healthy recipies since i was just diagnosed with gestational diabetis. One thing though-I super hate cucumbers. What would you suggest as a replacement?

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  10. Madhurya
    Posted

    I have tried this recipe a few times…Just wonderfully flavorful, healthy and delicious (and simple too)!

    Can you tell me what you decorated the top with…it is so beautiful and makes the soup even more appealing?

    With much appreciation,
    Madhurya

  11. Vero Villalobos
    Posted

    I love all your recipes, they are fun, easy and healthy. I am from Guadalajara, Jalisco, Mexico and I am very grateful to have found your page. I love it!! Thank You!!

  12. Melissa
    Posted

    Delicious, Russell!!
    Perfect for our still very warm weather here in Toronto. I tried this cold soup this morning!! added a couple of bits of dried dulse instead of salt in the soup; & … at last a recipe for vegan sour cream: i’ve been wondering about this for sometime now – how its made since there’s a restaurant in town that uses this sour cream as a ceasar dressing for salad. Now i know!! Thanks!!

  13. Marcia
    Posted

    Lovely recipe — thank you! What would be so helpful in future is if you would provide the nutritional information per serving for your recipes, such as calories, fats, carbohydrates, fiber, protein.

  14. golbano
    Posted

    I am a vegetarian. I am in Tehran – Iran live. Very interesting recipe you like these I use in my daily diet. In the meantime I wanted to thank Sponsored much just weak.

  15. Sima Rohana Wolf
    Posted

    Delicious and refreshing! I put in coconut amines because the tamari has soy (sensitive to soy.) Thank you for your fabulous recipes!

  16. Lovevspink17
    Posted

    I just came across your website and am so glad – everything looks great! How many servings is this soup??

  17. Lise
    Posted

    Your receipes are so nice to look at ! And congratulations for your pictures ! So apetizing ….

    Here is an idea :  to help us prepare these so wonderful receipes, it would be easier if we would have ingredients already prepared and ready to use. For exemple, something already mixed and frozen, ready to use. It would minimize the time needed to prepare the receipes.
    So, when possible …
    Thank you !

    • Russell James
      Posted

      Hi Lise, thanks for your suggestion, I’m not sure I quite understand what you are asking for.  Are you suggesting I publish recipes that can be frozen and then just thawed out to eat?

  18. ISYA
    Posted

    When you say used cashews do you mean to soak them first always when your recieps call for cashews ( all nuts)?

    • Russell James
      Posted

      Hi Isya,

      Generally you don’t have to soak cashews unless you want to soften them to make them easier to blend.

      All nuts with skin on such as almonds need soaking ideally because they will be easier to digest.

  19. Kim
    Posted

    Thank you, RJ, for the wonderful and simple recipe.  I really like the ingreds in it. I think it will taste great. It’s the season of avocado in California and I have most ingreds on hand so certainly will try it out soon.
    Suggestion:  Next time, if possible, would you pls. include the number of servings per recipes or at least the size of the recipes, for example:  yield approximately 16oz for this soup

  20. Maria
    Posted

    Hi, Thank you for recipe, but I wonder if I can put together avocado and cashews, so if we can mixt all of them wonderful.
    Thank you. 

  21. Karen
    Posted

    This is all very new to me, so all I can say at this point is THANK YOU, I think!!!
    Your recipes look positively wonderful and the comments bring encouragement…Now all I have to do is change my lifestyle……Not so easy with daily entertainment and out to dinner almost every night with our many friends!

    • Russell James
      Posted

      Hi Karen, good to have you along.

      It’s really about just doing what you can.  Anything that you eat raw over what you would normally eat, is a great thing you’re doing for yourself.

      You certainly don’t have to get too bogged down in ‘shoulds’ at any point.

      Every time you learn a new recipe and a new technique, it gives you extra options.

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  24. Ramiley
    Posted

    OMG! This looks so amazing. I just pulled a search for raw whipped cream and there this was :). Right after reading this I delved right into the kitchen and made some without soaked cashews. I wish I had soaked the nuts though, or owned a vitamix. Its less smooth and more grainy but still oh so delish.

    One question… So I’ve heard it’s not good to mix nuts and fresh fruit from other raw foodists because fruit breaks down quickly in your stomach. Supposedly if you eat it with something else it will just sit in your stomach & ferment, messing with your digestion – as other foods take way longer to break down in your stomach …

    What is your experience with this? Does it really make a difference? Let me know. Thanks so much!

    • Russell James
      Posted

      Yes, I would definitely say to mostly keep away from fresh fruit with nuts.  i think if you’re having the occasional dessert with nuts you’ll be OK as a treat.

  25. Anonymous
    Posted

    Russell, thank you so much.  I am tickled pink that you responded to my post.  :)  Your fabulous website was a catalyst for my happily pursuing creating and eating live food.  It’s SO much fun, fairly inexpensive and takes not anymore time than a “regular” meal. My vegetarian friends are super excited and exclaim, “We are going to have our own Blossoming Lotus Chef!”..Blossoming Lotus is one of the very few vegetarian restaurants that offer raw on their menu..and it’s scrumptious!   Thank you, thank you, thank you!

  26. Anonymous
    Posted

    This was my very first raw recipe ever.  Wow, was it fabulous.  I never thought I would be making cashew sour cream and then bragging about it all over town.  :)  I am thrilled to be on this path of discovery.  Yum! Would anyone be so kind to recommend a food dehydrator?  My birthday is around the corner and I am pretty darn sure my wonderful parents are going to get me one.  I need to start dropping my “hints”.  Here is to health.  Cheers!

  27. Sayloren88
    Posted

    it would be awesome if you provided a .pdf version for all these recipes. : ) they look much nicer and are easier to look at.
    thanks

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  30. Sonja Seabon
    Posted

    Yummy looking that's for sure. I can't wait to try this. I'm just getting to know you and so far I like your recipes very much!

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  32. Guest
    Posted

    I made this without the sour cream and ate it as guacamole. It was excellent, could have used some jalapeno for my taste.

  33. allison
    Posted

    Excellent recipe (as always)! It only took about ten minutes to make! Awesome! One modification I personally would make in the future is less vinger. Lovely recipe, though. I would recommend it to people and make it myself again. Also, this recipe makes a bunch of soup!!

  34. Suzanne
    Posted

    Hi Russell — I just wanted to echo Vegabond and say how much I look forward to your blog posts. The soup looks so yummy!! Can't wait to try it. Thank you for all of the great recipes and inspiration.

  35. Vegabond
    Posted

    beauty!
    I think I'll make this and toss in a lil carrot and take advantage of the pine nut cheese I just made. Not to mention the huge sack of wild chives we've collected.
    Nice to read another blog post from you Russel!

Comments are closed.