1 cup red pepper juice, juicer
1 cup almond mylk
1 garlic clove
2 tablespoon extra virgin olive oil
1 teaspoon thyme
pinch cayanne or habanerno powder
salt and pepper to taste
Make juice and mylk and blend with the other ingredients until smooth. Let sit for a few minutes and skim foam off top. top with avocado and corn for addded texture. add as much heat as you like.. You can thicken the soup by blending some whole bell peppers or add some sun-dried tomatoes..
Chefraw16's ThoughtsBy chefraw16
This is a yummy and light soup... Measurements aren’t exact,but makes a nice big bowl or 2 bowls. This soup is based on Matt Amsden' celery soup from Rawvolution..
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