‘The Five Cs’ Soup

Soup recipe from the Raw Food Kitchen Cookbook.
Kate Whitaker
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  • Yield: 4 to 6 servings

Cucumber, coconut milk, cilantro, cashews and curry! A bowl of this chilled, spicy and refreshing soup will instantly transport you to an Indian paradise. On a hot summer’s day, what more could you wish for?

Ingredients

For the soup
3medium cucumbers
1medium zucchini
1large avocado, pitted
1teaspoon freshly squeezed lemon juice
1cup coconut milk, unsweetened
1/2teaspoon curry paste or curry powder
a few pinches of chili powder, plus extra to dust
2 cups warm water
For the pesto
4tablespoons cashew nuts, chopped
4tablespoons olive oil
handful of fresh cilantro

Instructions

  1. For the soup, peel, seed and chop the cucumbers. Peel and chop the zucchini and avocado.
  2. Put the chopped vegetables, lemon juice, coconut milk, curry paste or powder, chilli powder, a pinch of salt and 1 cup of the water in a blender or food processor. Blend until smooth, then slowly add more water until you reach the desired consistency. Add more salt, if needed, stir well and refrigerate for 30 minutes.
  3. Meanwhile, for the pesto, put all the ingredients in a food processor and blitz until you get a thick paste.
  4. Ladle the soup into bowls and top with a tablespoon of the pesto. Dust extra chilli powder on top.
  5. You can make a less exotic version of this soup by using almond milk instead of coconut milk, omitting the curry paste and making the pesto with fresh parsley or basil.

Raw Food Kitchen
by Dunja Gulin
Ryland Peters and Small, $24.95; www.rylandpeters.com
Photo credit: Photography by Kate Whitaker