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Categories:
tomato spinach leaves escarole leaves California avocado olive oil cilantro Nama Shoyu shallot scallion garlic white wine lime juice fresh mint fresh jalapeno fresh ginger portabella mushroom
Viewed: 47 - Published at: 3 years agoIngredients
- 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 jalapeno, including seeds
- 1 teaspoon minced peeled fresh ginger
- Garnish: 1 small portabella mushroom cap, halved and thinly sliced
Method
- Puree 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.
