From the East Bay Avocado

This creamy soup comes from Heather Haxo Phillips, an Iyengar yoga instructor and former owner of Raw Bay Area, through which she inspired and educated people about the power of raw food. This soup is delicious served chilled or at room temperature, but for a cold day, you can heat it over slow heat, stirring constantly until the soup is slightly warmer then your finger. Avocado does not like to be cooked, but it will do fine when warmed in this manner.

Photo courtesy of Heather Haxo Phillips

Makes 4 servings

  • 1 cup water, plus additional water to thin
  • 2 medium zucchini, peeled and chopped (about 2 cups)
  • 2 stalks celery, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons mellow white miso
  • 2 small cloves garlic, crushed
  • ½ teaspoon sea salt, or to taste
  • Dash cayenne
  • 1 avocado, mashed
  • 2 tablespoons minced fresh dill (or 2 teaspoons dried)

Place all ingredients except avocado and dill in a blender and process until smooth. Add the mashed avocado and dill and blend briefly. Add water, as necessary, to thin the soup to desired consistency, and blend again. Serve with a drizzle of olive oil and pinch of fresh dill on top.
 Stored in a sealed container in the refrigerator, this soup will keep for up to 3 days.