Tuesday, 29 October 2013

Raw Mexican Soup

I'm still ill. Yeah.... Apart from that being the title of a Smiths song it sucks. I've been trying to eat (when I can!) healthy & raw but whilst still satisfying that comfort food craving. The answer? Raw soup. I've experimented with it before here and have been trying to improve my recipes since. It's not really the taste I've had a problem with (I've made some awesome concoctions) - it's been the texture. It seems despite that fact that we own a pretty pricey blender (Kitchenaid) it's still no powerhouse and I've been struggling to achieve the silky texture that people say they get with things like a Vitamix or a Blentec. In fact, the Kitchenaid even broke after not many uses at all but Mr B being wonderful managed to fix it. If anybody has any tips on texture it'd be greatly received! 
I've had the greatest success with avocado based soups and this one is a little Mexican inspired. As with all raw soups, it's really quick and easy to throw together.


1 Ripe Avocado
2 Large Tomatoes
Handful of fresh Corriander 
1/4 English Cucumber
Juice of 1 Lime
2 tsp crushed garlic
1/4 onion chopped
2 Tsp sunflower oil
1 Tsp Cumin
1 Tsp Smoked Paprika
400ml water
1/2 tsp salt 
Dash of Pepper

Prepare all raw ingredients and place in your blender. Unless you have something super high powdered - start off slowly and work the power up. You may need to blend for a little while to combine everything. Garnish with a little Corriander and lime juice. Enjoy.


  1. I can't wait to try this out! Looks so good and so simple, Mommy Eco x x x

  2. I'm sorry you are sick! I've had trouble with raw soup before too - I like to add a bit more liquid than the recipe calls for and sometimes I leave it to blend for a little longer too because it warms it up!