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Raw Vegan Avospacho – Cool Down with this Chilly Avocado Soup!

Raw Vegan Avospacho

By Chef Katie Mae
 
Makes 4 cups | Ready in 20 minutes | Stores 3 days in fridge
 

DICED INGREDIENTS

  • 1 avocado, diced
  • ½ small zucchini, diced
  • ½ cucumber, peeled, seeded and diced
  • ½ red bell pepper, diced
  • ¼ small red onion, diced
  • 2 tablespoons diced fresh cilantro

 

BLENDED INGREDIENTS

  • 2 cups water
  • 1 cup frozen peas, thawed
  • 1 jalapeno pepper, seeded
  • ½ cucumber, peeled and seeded
  • ½ avocado, without skin
  • 1½ limes, juiced
  • ½ tablespoon garlic granules
  • 1 teaspoon ground cumin

 

DIRECTIONS

  1. Combine the diced ingredients into a large bowl.
  2. Add the blended ingredients to a blender jar. Process until smooth and creamy.
  3. Pour the blended mix into the bowl of diced ingredients and stir. Best served chilled.
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