Avocado Lime Soup

Avocado Lime Soup


From my Recipe Series eBook: Mexican-Style Raw Food Recipes

  • 2 avocados
  • 3/4 of a medium cucumber
  • 1 stalk celery
  • Juice of 1 lime
  • Small handful of fresh coriander (cilantro)
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon tamari
  • 1 cup water (if wanting warm soup use hot water)
  • Sour cream and chopped chives to garnish
  1. Blend all ingredients, except the sour cream and chopped chives, in a high-speed blender until smooth.
  2. Transfer to a serving bowl and garnish with sour cream and chopped chives.


Sour cream

  • 1 1/2 cups cashews
  • 2 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 cup water
  • 1/2 teaspoon salt
  1. Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
  2. Transfer to a bowl or squeeze bottle. Keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudites.


    • Russell

      That’s a good question 🙂 We have a lot of customers in the U.S and a lot of raw food recipe books come form there, so I guess I picked up the habit. I would also say though that cup measures aren’t as ‘only US’ as they used to be.

      Rest assured though, I will be writing my printed book for the UK market in grams 🙂

      • Lilou55

        Very glad to hear it ! I live in Belgium, and so most of my cookery books are either in metric or British measures, so it’s always a pain to have to look up American weights and measures too !

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