RAW CREAM OF SPINACH SOUP

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Raw Cream of Spinach Soup image

Categories     Soup/Stew     Garlic     Onion     No-Cook     Vegetarian     Spinach     Winter     Chill     Healthy     Escarole     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
2 cups chopped spinach leaves
2 tablespoons chopped escarole leaves (optional)
1/2 medium California avocado, pitted and peeled
1/2 cup olive oil
1/3 cup packed fresh cilantro
1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
1/4 cup finely chopped shallot
2 tablespoons chopped scallion
2 tablespoons minced garlic
2 tablespoons dry white wine
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced fresh jalapeño, including seeds
1 teaspoon minced peeled fresh ginger
Garnish: 1 small portabella mushroom cap, halved and thinly sliced

Steps:

  • Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
  • Chill soup, covered, until cold, about 1 hour.

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