With the current heatwave we are having in Australia, I think this raw vegan soup would be ideal. No slurping of hot food or heated up kitchen, preparing it. Lifted from the cook book “Raw Food Kitchen” by Dunja Gulin.
What you will need for the soup:
3 medium cucumbers or 2 continental cucumbers
1 medium zucchini
1 large avocado
1 tsp lemon juice
1 cup coconut milk, unsweetened (I used light coconut milk)
½ tsp curry paste or powder
Dash of chilli powder
1 to 2 cups warm water
What you will need for the pesto:
4 tbsp chopped raw cashews
4tbsp olive oil
Handful fresh coriander
Method for soup:
Peel and chop cucumbers. If using continental variety, no need to seed. If using others, with large seeds inside, remove.
Peel and chop zucchini and avocado.
Place chopped vegetables, lemon juice, coconut milk, curry paste/powder, chilli powder, a pinch of salt and 1 cup of water in a blender . Blend until smooth. Add more water if you wish. Add more salt in needed and stir well. Refrigerate for 30 minutes.
Method for the pesto:
Put all ingredients in a food processor or use a hand held blender and process until you get a thick paste.
Ladle soup in bowls and top with a tbsp. of pesto. Dust extra chilli powder on the top and serve.
I found that this recipe makes enough to serve 4.