David Wolfe, a raw food trailblazer is nicknamed Avocado. This is a real shame, because if he hadn’t taken on the avo identity, I would have. I adore avocado, and eat at least one every single day…true story. Usually one half of the ripe and buttery fruit goes into my smoothie to thicken, and the other gets lightly seasoned with coarse sea salt, and black pepper, and eaten with a spoon while I wait for my smoothie to blend.
Sometimes I mash avocado on toast, drizzle with olive oil, and sprinkle with heavy-metal detoxifying cilantro, and skin conditioning pumpkinseeds. Other times I make this zesty lime and avocado soup. Avocado is rich in healthy fats, fiber, and potassium (even more than the monkey banana fruit.) This creamy purée is delicious served chilled or barely warm. Makes approx. 6 cups
Time: 15 minutes
Ingredients:
2 tablespoons extra virgin coconut oil
1 medium yellow onion, diced
6 garlic cloves, sliced
2 jalapeños, minced
4 cups vegetable stock
1 tomato, seeds removed + diced
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 cup fresh lime juice
1/2 cup cilantro leaves, chopped
1 medium avocado, cubed
4 corn tortillas, cut into thin strips
1/4 cup coconut oil
Preparation:
- Heat a large saucepan over medium heat and add two tablespoons coconut oil. When oil is hot, add onions and heat until translucent. Add garlic and jalapeños and heat through about three min.
- Turn heat to high and pour in stock, tomato, cumin, sea salt, and lime juice. Stir in cilantro and avocado and heat through about ten minutes.
- Cool the soup slightly and pour [1/2] into a Vitamix, or other high-speed blender. Be sure to blend on low and tilt your lid so the soup doesn’t explode out the top. Blend for 2-3 minutes until smooth.
- Return blended soup to the pot with remaining soup and season with salt and lime juice if needed.
- In a large pan, heat [1/4] cup coconut oil on high. Add tortilla strips and fry until crispy.
- Divide soup between bowls and top with tortilla strips.
Photo Credit: helloglow.co
