Serves 12 to 14
- 3 Organic English Cucumbers
- 4 Bunches Organic Celery
- 10 Organic Roma Tomatoes
- 10 Cloves Garlic
- 1/2 Cup Soaked Almonds
- 2 1/2 Cups Purified Water
- 3 Organic Avocados
- 1/4 Cup Coconut Aminos
- 1 Cup Alfalfa Sprouts
- 1 1/2 tsp Dill
- 1/2 tsp Mustard Powder
- (Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.
- Juice cucumbers, celery, tomatoes and garlic. Set aside in very large bowl.
- Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.
- Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.
- Set aside another four cups of juice/ milk mixture.
- Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.
- Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.
- Pour blended juice/milk/avocado mixture back into large bowl.
- Whisk vigorously until blended well.
- Ladle six cups of soup mixture back into blender and blend at high speed.
- Pour blended mixture back into main bowl.
- Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.
- You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.
- When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore’s strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).
Note from Patty: This is the first soup I have created that fits within Ann Wigmore’s Raw Living Foods guidelines. I love that it tastes so gourmet and delicious and yet is something I could serve to Ann Wigmore if she were still alive and dropped by my house for dinner this evening. The flavours are extremely subtle and yet delicious. I absolutely LOVE this soup and so does CHI Director Bobby Morgan who ate several bowls of it before it was even warmed. Bobby said the soup is “an award winner” and that he could actually feel the healing energy and vibration from the soup as he ate it. I hope you enjoy this amazing soup as much as we do.
Also, I want to let you know that the process of developing 20 raw gourmet soups has been extremely rewarding so far. If you are trying to develop expertise as a raw chef, I highly suggest you consider sticking to one item (soups, salad dressings, granola, chips, crackers, cookies, etc…) and attempting to develop 10 to 20 variations on the theme. The process is very rewarding and you will find yourself thinking about your project at odd moments and developing more and more creative ideas. I think I have worked on creative projects for many years in this manner, finding that I am more creative by imposing a set of boundaries on myself for a time. I believe this idea came to me when I took drawing classes with renown sculpture David Barr many years ago. Barr, who has work in the Smithsonian Institute, told me his life as an artist expanded greatly during a period of years when he limited his sculpture pallet to black and white. Since then I have often seen the wisdom in establishing guidelines for creative projects.
The Other Soups in this Series are:
Love and blessings…. Patty