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Raw Cream of Spinach Soup
(recipe, Carrie Stewart)
Ingredients
- * 2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
- * 2 cups chopped spinach leaves
- * 2 tablespoons chopped escarole leaves (optional)
- * ½ medium California avocado, pitted and peeled
- * ½ cup olive oil
- * ⅓ cup packed fresh cilantro
- ¼ cup Nama Shoyu (unpasteurized soy sauce) or 1½ teaspoons sea salt (preferably Celtic)
- * ¼ cup finely chopped shallot
- * 2 tablespoons chopped scallion
- * 2 tablespoons minced garlic
- * 2 tablespoons dry white wine
- * 1 tablespoon fresh lime juice
- * 1 tablespoon chopped fresh mint
- * 1 teaspoon minced fresh jalapeño, including seeds
- * 1 teaspoon minced peeled fresh ginger
- Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/nocook/recipes/food/views/Raw-Cream-of-Spinach-Soup-109007#ixzz0vgCbL0nl
Steps
- Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
- Chill soup, covered, until cold, about 1 hour.