Spicy raw avocado soup. Spicy raw avocado soup Raw avocado soup

Recipe for a raw lean lean tomato puree soup with avocado

Ingredients:

• avocado - 1/2 pc.
• large tomato - 1 pc.
• sweet pepper - 1 pc.
• celery - 1 stalk
• 0.5 garlic cloves
• onion - 1/2 piece
• lemon juice - 1 tsp
• hot chili, cayenne or jalapeno to taste
• salt - to taste
• parsley, dill, basil
• water - for the desired density

Cooking:

1. Remove the core from the avocado and scoop out the flesh with a spoon. Prepare, wash, clean and chop the rest of the ingredients for the blender.
2. Mix all the ingredients in a blender until smooth, adding water to the desired thickness of the soup. Salt and add pepper to taste.
3. Garnish with basil, herbs, serve with croutons or flax, sunflower or pumpkin.

Good to know:

This soup is best kept in an airtight container in the refrigerator for up to 24 hours. Serve chilled.

I like to add chopped vegetables to soup puree.

Try this soup with coconut milk - the result will exceed all expectations!

_____________
Best regards ॐ
Julia

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Mexican exotic avocado fruit is rich in vitamins, trace elements and healthy fats. It has found application in medicine, cosmetology and cooking.

The beauty of avocados in cooking is that they can be eaten ready-made. Sauces, salads, pastas are prepared with it, baked, and various soups are also prepared. Avocado soup is puree soup.

The creamy texture of a ripe avocado is suitable for pureeing and pairs well with other vegetables. Avocado is combined with seafood, replaces butter and eggs. It is suitable for fasting.

Avocado soup with zucchini

Zucchini and avocado are the best companions for losing weight. In a trio with potatoes, they form a soft green cream soup. This light yet hearty soup is perfect for lunch or dinner.

Cooking will take 20 minutes.

Ingredients:

• 2 avocados;
• 2 potatoes;
• 1 small zucchini;
• 2 glasses of water;
• salt and pepper.

Cooking:

1. Peel potatoes, cut into cubes.
2. Peel the avocado, remove the pit and chop.
3. Peel the zucchini, remove the seeds, cut into pieces.
4. Boil water, salt, add potatoes. Boil 7 minutes.
5. Add zucchini, cook for 4 more minutes.
6. Add avocado, cook for a couple more minutes. Salt and pepper.
7. Blend the soup in a blender until smooth.
8. Garnish with herbs and avocado slices when serving.

Raw avocado soup

A raw food diet is practiced by those who want to lose weight and eat healthy food. Avocado cream soup without heat treatment diversifies the menu and does not take much time.

It will take 10 minutes to cook.

Ingredients:

• 1 avocado;
• 1 large cucumber;
• 1 tomato;
• stalk of celery;
• greenery;
• salt, pepper, curry to taste.

Cooking:

1. Take a ripe soft avocado. Peel off the skin and remove the bone. Cut the avocado into random pieces.
2. Peel the cucumber from the skin, cut into pieces. Pour boiling water over the tomato and remove the skin. Cut.
3. Clean the celery, chop.
4. Put the chopped vegetables into the blender bowl, add a little dill, salt and spices. Pour in some water and grind until smooth.

Avocado cream soup with shrimp

This version of soup with avocado pleases not only the stomach, but also the eyes. For its exoticism and beauty, it has become an adornment of the menu of many restaurants. However, it can be easily prepared at home, for example, for a romantic dinner.

Ingredients:

• 4 avocados;
• 4 glasses of water;
• 100 ml. cream 10%;
• 300 gr. shrimp;
• 2 tbsp. tablespoons of dry white wine;
• salt and pepper.

Cooking:

1. Peel a ripe avocado, remove the bone.
2. Peel the shrimps from the shell, boil until tender in salted water.
3. Puree avocado with a blender, add cream.
4. Add the mashed avocado to the boiling water where the shrimp were cooked. Turn off the stove. Mix well.
5. Add salt, wine and pepper.

Potato soup with avocado

Many chefs emphasize that you cannot cook mashed potatoes without potatoes. It gives velvety and unique texture. If you combine potatoes and avocados, you get something extraordinary. The dish diversifies the home menu with classic soups.

It will take 50 minutes to prepare.

Ingredients:

• 7 pcs. potatoes;
• 1 avocado;
• 4 glasses of water;
• 150 ml. cream 20%;
• 150 gr. hard cheese;
• 1 onion;
• vegetable oil;
• salt and pepper.

Cooking:

1. Fry the onion in a high sided pan.
2. Peel the potatoes, chop into small cubes, add to the onion.
3. Continue frying the onions and potatoes for about 5 minutes.
4. Pour 4 cups of boiled hot water into the pan, grind everything with an immersion blender until smooth.
5. Grate the cheese and add to the soup pan. Add cream.
6. Stir over low heat until cheese is melted.
7. Serve soup with dumplings and greens - then dinner will be more satisfying.

Spicy avocado soup- hearty cream soup with great taste and rich vitamin composition.

By the way, many people often confuse two concepts - "cream soup" and "mashed soup".

The difference is that the base in soup puree is meat or vegetable broth, and the base of cream soup is cream.

Our sharp avocado soup, of course, puree soup, albeit with a rich creamy taste

Ingredients:

Avocado - 1 pc.

Tomatoes - 1 pc.

Bulgarian pepper - 1 pc.

Celery - 1 stalk

Garlic - 1 clove

Onion - 1/2 head

Lemon juice 1 tbsp

Chili pepper - to taste

Sea salt - to taste

Parsley, dill, basil - for decoration

Clean cold water - as needed

Cooking method:

Blend all ingredients in a blender until smooth. Add as much water as needed to bring the soup to the desired thickness. Adjust the soup for salt and spice.

You can finely chop some of the vegetables and add to the pureed broth.

Decor:

Pour into bowls, garnish with herbs. You can decorate as in the photo avocado soup"butterfly" of tomatoes. Or .. whatever your imagination tells you.

Delicious raw borscht

It is not known in which national cuisine this type of soup was invented.

Ukrainians, Belarusians, Poles, Romanians, Lithuanians - each of these peoples considers borscht their national treasure and everyone has their own subtleties and tricks in making rich beetroot soup.

But about who invented delicious borscht without heat treatment, and there is no need to argue! He - for sure - appeared in the kitchen of raw foodists. And raw borscht is not just a beautiful, tasty and satisfying dish, it is a real storehouse of vitamins, fiber and health.

Ingredients:

Beets (if any - with tops) - 1 pc.

Carrot - 1 pc.

Orange - 1 pc.

Petiole celery - 1 stalk (can be replaced with zucchini or avocado)

White cabbage - 1/3 small head

Onion - 1 small head - or replace with green

Lemon juice - 2 tbsp

Salt, black pepper, chili pepper (dry or fresh) - optional and to taste

Garlic - 2-3 cloves - or replace with wild garlic

Pure water - 300-400 ml.

Greens - 1 bunch

Olive or linseed oil - 1-2 tbsp. - optional

Cooking method:

1. Thoroughly wash the root crops under running water and grate for Korean carrots.

If you are confident in the quality of vegetables, it is better to grate them together with the peel. The fact is that the largest amount of nutrients is concentrated in the 2-mm layer under the peel and is most often removed during cleaning.

2. Squeeze juice from one orange, add 2 tbsp. lemon juice.

3. In a blender, place half of the grated carrots and beets, add lemon and orange juice, the right amount of water, salt, garlic, pepper and beat until the maximum possible homogeneous consistency is broth.

4. Finely chop the cabbage and mash lightly. Celery (or zucchini, or avocado) cut into cubes. Chop greens, onion and chili.

5. Place all chopped vegetables in a saucepan and pour over the "broth". If desired, add olive or linseed oil.

Very delicious raw borscht raw foodists are ready!

Decor:

Pour the soup into bowls. Decorate with greenery. Add raw mayonnaise or sour cream - it will turn out even tastier and more satisfying

Bon appetit!

P.S. Of course, you can safely experiment - add, subtract, replace ingredients and get different shades of this always delicious raw food soup.

P.P.S. And if you already have your favorite live borscht recipe, please share it with me in the comments.

Chips

Crunchy, salty snacks - chips, popcorn, crackers ... yes, I love them. But chips are fried in oil at a high temperature, so they contain a lot of fat and carcinogens. For a long time different people have been inciting me to make dried chips from greens, specifically kale. It's really easy, and it comes out fluffy and crispy. But you need to eat right away or keep it in the dryer, because. the next day they are no longer crunchy. But in general, I still feel sorry for the greens for this pampering.

Stem cut from leaves

Leaves cut into 4 pieces

Put in a bowl

Drizzle a little oil, salt, sprinkle with spices - I added cayenne pepper, stir, put each piece on a tray in the dryer.

ready in a few hours

Cabbage Chips with “Cheese”

The idea is not entirely mine. Rather, in someone else's idea, I saw my own idea.

A long time ago, on some English site, I saw a (excerpt) video in which a girl was making kale chips. At that moment, I thought: what a pity that I don’t have the opportunity to buy a kale, otherwise I would not only cook chips, but also cocktails, salads ... oh, yes, a lot more could be cooked ...

Time passed, I almost forgot about the video, but I still wanted to cook chips. And then one day, it dawned on me: what if you try to make them from white cabbage?

I had a burning desire, but the circumstances "did not allow". Either I starved for 3 weeks (every other day), and in between I lived on a salt-free diet, then I didn’t have time for chips.

And yesterday, I still could not stand it, bought cabbage, and went to the kitchen to cook chips.

I didn’t remember the recipe of that girl, and to be honest, I didn’t even try to remember, all for the same reason, i.e. due to lack of opportunity to buy a kale.

The only thing I remember is that the girl smeared the kale with some kind of mixture, and sprinkled with grated nuts (I think cashews).

Therefore, I went to the kitchen and cooked the chips the way my fantasy wanted. And she didn't want to bother. Of course, I didn’t discover America with this, everyone already knows for a long time that I love simple recipes ...

Ingredients:

· White cabbage

lemon juice, 2 tbsp.

olive oil, 2 tbsp.

salt to taste, or 1.5 tsp. (maybe a little more)

Almonds, 30-50 gr.

1. Tear cabbage leaves into bite-sized pieces.

2. Grind the almonds in the kitchen. combine (for example, in this one) or coffee grinder, into flour. I immediately ground more, 100 gr., which was very convenient.

3. Mix olive oil, lemon juice and salt.

4. Grease the cabbage leaves with the resulting sauce, only on one side. And sprinkle with ground almonds.