“Live” Avocado-Cucumber Soup

FIRST PUBLISHED MAY 2012

A good friend and customer recommended that I get the Candle 79 Cookbook.   The Candle 79 is one of her favorite restaurants in the city and she said the cookbook was fantastic.  Apparently, she’s not the restaurant’s only fan:

This cookbook sets the bar for vegan fine dining and is, in my opinion, one of the best cookbooks of the season. Stop by Hammertown to get the book. Mention you saw it in our newsletter and get 15% off the book.

Here’s a great summer recipe from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant — “Live” Avocado-Cucumber Soup (“Live” meaning uncooked or raw)

 


 

(Serves 4 to 6)

 Ingredients:

  • 2 ripe avocados, halved, pitted and peeled and diced
  • 4 cucumbers, peeled, seeded and chopped
  • 1/2 jalapeño pepper, seeded, and finely diced
  • 1/2 cup fresh chopped cilantro, plus cilantro sprigs for garnish
  • 2 TBL fresh lime juice
  • 2 TBL fresh lemon juice
  • 1/2 cup water
  • 1 tsp sea salt
  • 1 julienned radish, for garnish
  • 1/2 red bell pepper, seeded and cut into thin strips, for garnish
  • 1/2 cup fresh corn kernels, for garnish

Directions:

1. Put the avocados, cucumbers, jalapeño pepper, cilantro, lime juice, lemon juice, water and salt in a blender and process until smooth. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for at least 1 hour

2. To serve, ladle the soup into bowls and garnish each serving with the radish, bell pepper, corn and a cilantro sprig.

 

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