I love a good chilled soup that has the contrast of a bit of heat from spicy peppers. If desired, use some of the seeds from the jalapeņos for extra heat.
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2 Tbsp. Navitas Naturals Yacon Syrup |
| 3 cups chopped red bell peppers (about 2) | |
| 1 ½ avocado, chopped | |
| 1 ½ Tbsp white miso | |
| 2 jalapeño peppers, deseeded | |
| 2 ½ cups water | |
| ½ cup fresh cilantro | |
| 3 Tbsp fresh lime juice | |
| 1 Tbsp hemp oil, flax oil, or olive oil (optional) |
Combine: Combine all ingredients in a and blend until smooth and creamy
Chill: Allow soup to chill in refrigerator for 30 minutes or longer before serving.
Serves 4
Submitted by Julie Morris – www.JulieMorris.net
