One Cool 'Cado Soup

 
1 cup fresh cilantro leaves, tightly packed
2 jalapenos, destemmed and deseeded
2 cloves garlic
4 avocados, peeled, pitted, and cut into cubes
4 cups vegetable stock
1 cup orange juice
1/2 cup tequila
1 t. salt
1/2 t. cumin
Garnishes: snipped chives, finely diced roasted red pepper, and Cilantro-Tofu Cream
 

In a food processor or blender, combine the cilantro, jalapenos, and garlic, and pulse a few times to finely chop. Add half of the remaining ingredients, except garnishes, and process with the cilantro mixture until smooth. Transfer the puree to a glass bowl. Puree the remaining ingredients and stir the batches together. Cover and chill for 1 hour to allow the flavors to blend. Garnish individual servings with a swirl of the Cilantro-Tofu Cream and a sprinkle of the roasted red pepper and chives.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett