This creamy, cool, refreshing, cold soup is perfect on a hot summer day! It took a while to eat all the leftovers from Gazpacho and Borscht (see prior recipe posts). The gazpacho made for a nice second day lunch for Mary and me (about 1 quart of soup leftovers). The borscht made enough to both share with Mary’s friends and for Mary and me to have lunch a second day (a little over 3 quarts of leftovers). The last soup in our food preparation from scratch vacation was another cold soup. It’s fast and easy to prepare. The recipe for Cilantro-Celery-Lime Spring Soup we made was only enough for one lunch, so I doubled it here. You’ll thank me for this; I promise. J The inspiration for this recipe was “In the Raw’s” Clear Celery Soup recipe found here: http://earthmother-intheraw.blogspot.com/search/label/soup. There are many more delicious raw recipes on this site!
Our version of this soup is not clear, but creamy, and again, we modified ingredients to suit our taste. We added more celery, more lime juice, onion, garlic, and dill. We called it Cilantro-Celery-Lime Spring Soup because that name reflects the freshness and flavor in the soup.
2 avocados (peeled and pitted) I like avocados ripe, but not browning. It’s a delicate moment.
1 cucumber (unpeeled) My preference is English cucumber.
1/2 white onion
6 stalks celery (use from the center with leaves) The more celery leaves the better in my opinion. The leaves really enhance the flavor.
2 handfuls chopped dill (Be generous here!) ((Dill should really be in the soup name as it is the 4th dominant flavor.J ))
2 handfuls chopped cilantro (Be generous here!)
Juice of 3 limes
4 cloves garlic (smashed and finely diced)
Sea salt and pepper to taste
1 cup water
Put everything in a blender and puree. If you have a Magic Bullet ® or a Ninja ®, blending will be quick and easy. With a traditional blender, you will need to be patient and blend ingredients in batches. It still didn’t take that long.
Garnish with your choice of: chopped dill, radishes, pine nuts, lemon juice, sour cream, etc. Serve at room temperature just out of the blender, or chilled.
Unlike some green soups that taste like, well, grass, this one is refreshing and delicious! Enjoy! And, as always, if you try it and like it, let us know. If you have recommendations for improving in, we want to hear those as well!