Annie wants a cold soup for the summer months. Hope you enjoy this.
Serves 4
2/3 cups (105 g) whole organic raw almonds
4 organic zucchini, chopped
4 organic celery ribs, chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) organic lemon juice
2 ripe organic avocados, diced
few dashes of Tabasco sauce
black pepper to taste
3 Tbs. (45 g) chopped basil
1. Put the almonds in a food processor. Pulse until finely ground.
2. Add the zucchini, celery, oil, and lemon juice. Purée until very smooth.
3. Add the avocados and 1 1/2 cups (375 ml) of water. Continue to purée.
(a) If needed, add a little more water.
4. Stir in the Tabasco and black pepper.
5. Serve with topped chopped basil.
