This recipe is from Gena Hamshaw's new cookbook, Food52 Vegan. I have also tried a kabocha curry recipe from the book and it was equally delicious. Gena's creations are always simple, great-tasting, and made with whole foods. Oh yeah and if you don't already know, Gena runs Choosing Raw, an epic food blog.

Raw soups have a special place in my heart because when I first got into raw food, I made a billion soup recipes that winter. They are like savoury smoothies. Though if that image makes you gag, forget it. They're just soups. I love how easily they come together - in a matter of minutes with very little clean up - and how filling and nourishing they are. I prefer serving them like this recipe is here: with chopped veggies on top; it adds another texture and something to bite. As usual, Gena's recipe hit it out of the park or whatever that saying is. I don't know or care to know anything about sports. I hardly changed the instructions or ingredients amounts at all and it turned out perfect. I meant to save a bowl for Jack but ended up eating almost all of it myself. The corn is my fave part of the dish, it adds sweetness, texture and well... I'm crazy for corn in general. The mango gives some tanginess and juiciness and then with the chopped cilantro and creamy, refreshing avocado cucumber soup underneath it all... AH! YES.

I'm tired today - I think because of the rainy weather we've been having - and not really in the mood for writing, so I'm gonna end this post by saying: try this soup and give yourself a hug ASAP. You deserve both. xx

Serves 4

2 large cucumbers, peeled and coarsely chopped
1 large Hass avocado
2 green onions, white and green parts, chopped
1⁄3 cup (80ml) water
2 tablespoons freshly squeezed lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

1 cup (170g) diced mango, in 1⁄2-inch (1.3-cm) cubes
1⁄2 cup (75g) fresh, raw corn kernels
1⁄2 cup (20g) finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
Salt and pepper

1. To make the soup, put all the ingredients in a blender and process until smooth, adding a bit more water if needed to achieve a perfectly creamy texture. Taste and add more salt if desired.

2. To make the salsa, put the mango, corn, cilantro, olive oil, and lime juice in a small bowl and stir until evenly combined. Season to taste with salt and pepper.

3. Serve the soup topped with the salsa.

Reprinted with permission from Food52 Vegan, by Gena Hamshaw,copyright © 2015, published by Ten Speed Press, an imprint of PenguinRandom House LLC. Photographs copyright © 2015 by James Ransom.


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