^[1]A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like. Adapted from Vegan Soups and Hearty Stews for All Seasons ^[2].

Serves: 4 to 6

• 2 large ripe avocados, pitted and peeled
• Juice of 1/2 lemon
• One recipe Vegan Sour Cream ^[3]or Cashew Cream ^[4]
• 2 cups rice milk, more or less as needed
• 1 medium red bell pepper, finely chopped
• 2 scallions, green parts only, thinly sliced
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh cilantro or parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon good-quality curry powder
• Salt and freshly ground pepper to taste

Finely dice enough avocado to make 1 cup, then mash the remainder well. Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.

Stir in the sour cream or cashew cream, then enough rice milk to give the soup a slightly thick consistency. Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.

• Here are more recipes for cold summer soups. ^[5]