KRISTI THANKS!

[Guest guest]

hmmmm, the zuchinni makes me think: what if you used the soup as a

sauce for angel hair zuchinni? Just keep the sauce thick enough so

as not to be runny. I would say soak the zukes in warm water....so

the colder temp of those would not be shocking against the avocado

sauce. Course, this might be a good, eat by yourself dish b/c i

don't know how attractive it would be, unless you garnished with

lots of color. But, you know, some of these avocado/shoyu-based

sauces get that kind of unappealing brownish green color (which

personally does not bother ME, i am all about the taste, you know,

like 1970's kitchen appliances!

 

 

Kristi

 

rawfood , " rubianne2002 " <rubianne2002>

wrote:

>

>

> KRISTI, THIS IS DELISH!

> Thanks for posting this soup. I woke up this morning with a large

> extra-ripe avocado on the counter, and your post arrived in the

> email...

> You were right on with the garlic and shoyu adjustments - I added

a

> sheet of nori and garnished with angel hair zuchinni...

mmmmmmmmmmm.

> Thanks again!

> Annette

>

> rawfood , " Kristi " <kristilynjoy@s...> wrote:

> >

> >

> > This is from Chef Suzanne Alex Ferrara's Raw Food Primer, which

I

> > HIGHLY recommend.

> >

> > It is called Avocado Heaven and I just LOVE it! It is sooo

creamy

> > and comforting and with the addition of warm water and blending

it

> > for a bit to warm it up, is so nice for the winter. Did I

mention

> > that it is super easy?

> >

> > Ok, put the flesh of one large avocado in the blender.

> > Add: 3 Tbl nama shoyu (I don't add this much, only use about

> > half...think it is too strong otherwise).

> > 2 cloves of garlic (again, I think this is a bit much). I

should

> > mention that I LOVE garlic and garlicky things...but this is not

> one

> > of those things that you want super garlicky...unless you are in

> the

> > mood for it. But, if you want comfort food....go with only 1

small-

> > med size clove.

> > 1/8 tsp of cumin. Ok, I use at least 1/4 but probably 1/3-1/2

tsp

> > of cumin in this. I am a firm believer that there is almost no

> such

> > thing as too much cumin.

> > 1 tsp fresh lime juice. If you add a little bit more, it will

just

> > be lighter and fresher. In fact, add some more lime juice, and

a

> > little more water and some cilantro...great lunch soup.

> > Now, get a cup of very warm water and add a little bit to the

> > blender. Blend it up till it is totally smooth. Now, add a

little

> > water at a time till it is the right consistency. I usually use

> > about 3/4 c of water, maybe a smidge more b/c I don't like it

too

> > thin, think it is better a little thicker.

> >

> > Now, it calls for garnishing with red bell peppers but i don't

> think

> > it needs a thing and i am not a huge fan of bell peppers anyway,

> tho

> > i am trying to learn to be. It might also be good sprinkled

with a

> > little chili powder or cayenne or something too.

> >

> > Enjoy,

> > Kristi