Tuesday, August 25, 2009

Avocado Soup
Nothing beats the creaminess and sensuous mouth feel of a rich, ripe, fatty avocado, especially when making a raw food soup.

Pushing the window on a green smoothie, I combined directions for a simple Avocado Chipotle Bisque, courtesy of Ani Phyo, published in the Summer issue of Get Fresh magazine, with a heaping helping of dark green romaine leaves.

The result? A thick, creamy richly spiced bowl of refreshing bisque, without a drop of dairy.
A real stick-to-your ribs live food lunch.

To serve 4 (or two very hungry people):

2 medium avocados, diced (2 cups)
1 TBS olive oil, hemp oil, or avocado oil
1/4 cup lime juice
2 TBS white miso paste
1 1/2 Tsp minced fresh rosemary or 2/3tsp dried rosemary
1/2 tsp chipotle powder

1/2 cup diced cherry tomatoes
1/2 cup diced orange or yellow bell pepper

Blend all bisque ingredients with 3 1/2 cups of water until smooth. Divide among 4 bowls and top each serving with 2 Tbs diced tomatoes and 2 Tbs diced bell pepper.

I added 6 big dark leaves of romaine to the mix and found I loved the thick, creamy texture. Eating my green smoothie in a bowl with a spoon provided a satisfying lunch experience.
I divided the ingredient list in half to make two generous bowls of soup. A thinner soup or a drinkable green smoothie needs just a little more water to achieve the desired consistency.

Ani mentions in her headnotes that a pinch of sea salt can be used in place of the miso and that the bisque will keep for one day in the fridge.

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