I’m glad Monday is over, but it was a good Monday for me because I got to relieve my on-call duties to another team member – freedom from having to carry another bulky cell phone around. And it was a good busy day, not stressful, but time flew. Before I knew it lunch time arrived, then it was time to go. And when I got home, I had plenty of energy left for a quick, 3-mile run in freezing temps before making dinner. You’d think I’d be craving something hot after that, but I couldn’t get a raw classic recipe out of my mind and had to make it for a throw back. I had to dig out the binder from my pantry for the recipe, the binder that holds all the raw recipes I’ve collected from raw classes, demonstrations and raw fairs and it happens to be in bad need of organizing. Luckily this recipe is in the front since it’s from my very first raw class and the first raw recipe I tasted a year and a half ago now … wow, time flies.
The recipe is for Cream of Zucchini Soup and when I first tried it, I was shocked at how much it tasted like a dairy based soup and loved the fresh dill flavor and was amazed pureed avocados could be so rich. It’s definitely a refreshing summer recipe, so it was a little odd I was craving it on this frigid evening. Maybe to fool myself that it’s actually summer.
Like most raw soups, it’s simple enough to through together in a blender and puree, which is why I loved raw soups so much when I first started getting into raw – simple and fast masterpieces that were fresh, tasty and easy on the tummy while being rich in nutrients. And I loved that it was something even I could throw together at home when I was so new to raw at the time and afraid of using a food processor. Things have changed since, but the soup is still good.
I paired it with chopped veggies to dip in Trader Joe’s hummus for a very filling dinner that was probably a days worth of veggies in one meal.
Besides being full of good memories for me, this soup is also full of flavor with tangy dill, creamy avocado and a slight punch from the cayenne pepper.
A fun, throw-back summer dinner for a winter night and enjoyable because we had the heat cranked.