I fell in love with my own version of “BluePrintCleanse” and raw juicing, I decided to go raw for couple of days in February. I wanted something that involves a soft, creamy and refreshing soup. When you do a few-day to a week cleanse, your system needs to re-adjust to solid foods.
So I found a perfect recipe for a raw avocado lime soup & sour cream from London-based Raw Chef, Russell James‘s eBook, Mexican-Style Raw Food Recipes. I am a fan of Raw Chef Russell James’ raw food recipes, and I hope one day I will attend his course in London.
Here is a snippet of Raw Chef Russell’s biography:
Born in the south of England Russell spent most of his teens and early to mid 20s working in various jobs such as fast food restaurants, manager in a supermarket and as a driving instructor. It wasn’t until the age of 28 in 2004 when he was in Koh Samui, Thailand, doing a fast to clear up the skin problem that had developed during his time at the fast food restaurant that he discovered raw food.
The recipe is adapted from Russell James‘s eBook, Mexican-Style Raw Food Recipes. The avocado-lime soup has an interesting flavor. I could taste the cumin and cucumber slightly from the soup. It’s creamy, and less thick than an ordinary guacamole. I prefer to use a warm-hot water so the soup would be warm to eat. Instead I saved the leftovers as a “dressing” for the kale salad.
Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
Transfer to a serving bowl and garnish with sour cream and chopped chives.
Adapted from Russell James.
And the recipe for the raw sour cream is here. I found the raw sour cream slightly sweet and tart with gritty texture, but I like it so far especially on its own. It reminds me of cottage cheese but in a creamy, nutty way. It is a fairly large portion for sour cream (about 2 1/2 – 3 cups). If you are using it for the soup, I would suggest using half of the recipe.