Raw Tortilla Soup
Ingredients:
Soup:
1 C Mexican red chili sauce
2 C tomato water*
1/2 C carrot juice
1/3 C fresh corn kernels
1 clove garlic
2 T onion
1/4 C cilantro, chopped
2 T fresh oregano, chopped
2 tsp lime juice
2 T olive oil
3/4 tsp ground, mild chipotle chili
3/4 tsp chili powder
1/2 tsp salt
1/8 tsp fresh ground pepper
Mexican Red Chili Sauce:
3/4 C roma tomato, chopped
1 1/2 oz dried chili mix, remove seeds, then soak for 1/2 hour in warm water, rinse and drain
1 tsp oregano, chopped fine
1 tsp garlic, minced
1 tsp ground cumin
1 tsp lemon juice
1/2 tsp raw apple cider vinegar
1/8 tsp smoked salt
1/8 tsp cracked black pepper
1 1/2 tsp date paste
1/2 tsp salt
Sour Cream:
3/4 C coconut meat
1/3 C cashews, soaked 10-12 hours
3 T olive oil
2 T lemon juice
1 tsp date paste
1/2 tsp Celtic salt
Water to thin
Garnish:
Fresh corn kernels
Diced avocado
Chopped cilantro
Tortilla chips
*To make tomato water, blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid; discard solids.
Instructions:
For Soup:
Blend ingredients for soup in blender. Set aside.
For Mexican Chili Sauce:
Blend all ingredients together in food processor or blender until a smooth sauce is achieved.
For Sour Cream:
Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.
To Serve:
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.