Avocado Soup, chilled

Avocado Soup Recipe

Serves 4, dairy and GF free

Ingredients:

• 1 tablespoon sunflower oil
• 2 ripe avocados, halved, pitted, peeled, and sliced
• 2 cups fresh carrot juice
• 3-inch piece cucumber, peeled and coarsely shredded
• juice of 1 orange, about 3 tablespoons
• 1 teaspoon ground cumin, toasted (toast in dry skillet 1 minute)
• 1 teaspoon ground coriander, toasted (toast in dry skillet 1 minute)
• 1 tablespoon Bragg's amino acids
• 2 tablespoons chopped fresh fennel leaves
• 2 cups filtered water
• 1 teaspoon maple syrup
• ½ cup finely shredded zucchini
• Sea salt to taste

1. Put all the ingredients, except the zucchini and salt, in a blender or a food processor fitted with the S-blade. Blend or process until smooth. Pour into a large mixing bowl.
2. Stir in the zucchini, season to taste with salt, cover, and chill in a refrigerator for 20 minutes before serving.

Note: To modify for Vata dosha, serve warm; omit the cucumber; add 1 tablespoon lemon juice and a pinch of black pepper. Too sweet for Kapha.