Chilled Cucumber Avocado Soup with Pico de Gallo

Wednesday, July 21, 2010

Chilled Cucumber Avocado Soup
with Pico de Gallo

For the Pico de Gallo:
1 onion
1 green pepper
3 or 4 tomatoes
1 chipotle pepper canned in adobo sauce
1 or 2 Tbsp. adobo sauce

Combine first three ingredients in food processor and pulse until barely chopped. Add the rest of the ingredients and pulse a couple of times until combined. Refrigerate until needed.

For the Cashew Cream:

Soak 1/2 cup cashews in water for at least 4 hours or overnight. Rinse and add 1/2 cup nondairy milk. (I used coconut milk to make it really creamy and yummy.) Blend in food processor until really creamy and not gritty anymore. Refrigerate until needed.

For the Cucumber Avocado Soup:

1/2 cucumber
1 avocado
1/4 cup cashew cream

Blend in food processor until smooth.

The recipe for the soup makes a little bit more than one serving. Top soup with a dollop of pico de gallo and enjoy! :) The soup is really light and fresh tasting. It is so easy...I made it in about 15 minutes, cashew cream and all! This is my own creation, feel free to tweak it to your own taste.

7 pieces of love:

Anonymous said...

Oh my goodness,this is the one of the first things I'm going to fix after my juice fast. It looks so professional. Bravo!

Anonymous said...

Do you have a twitter? I was going to tweet this blog post if you didn't. Its that great!

peasandlove said...

Nope, I don't have a twitter. Share away! :)

peasandlove said...

Glad you liked it! :)

Anonymous said...

Okay,I twittered it,hope it get some views because its worth it!

Morgan-- said...

This looks so good, something I would totally love!

Laury@TheFitnessDish said...

Thanks for the giveaway support!

I love this recipe...I have made creamy asparagus vegan soup in my Vitamix, but this just looks AMAZING! I am in love with cucumbers right now, and the combo of the pico de gallo, cashew cream and cook soup looks FAB!

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