Zucchini & Cucumber Soup with Pine Nut Sauce
  1. 1 zucchini
  2. 2 cucumbers
  3. 2 tablespoons lime juice
  4. 1/2 teaspoon salt
  5. 1 teaspoon pine nuts
For the sauce
  1. 75 g pine nuts
  2. 2 tablespoons olive oil
  3. 1/4 teaspoon salt
  4. 60 ml water
For the presentation
  1. 1 red bell pepper
  2. 1 fennel
  3. 1 carrot
  4. 1 bunch of tarragon
  5. 2 spring onions
  1. Juice the zucchini and one cucumber in a juice extractor or juicer. Blend the juice with all remaining ingredients required for the soup, until you get a liquid mixture, preferably in a blender.
  2. For the pine nut sauce, blend all ingredients until creamy. Pour this sauce in a small bowl and set aside.
  3. Serve the soup into nice bowls. Decorate with chopped red bell pepper, fennel and carrot, add small pieces of tarragon and onion slices. Top nicely with some pine nut sauce and a swirl of olive oil. Leave the rest of the sauce and some olive oil on the dinner table so that your guests can add as much as they want. This soup is excellent with flax crackers!
Adapted from Anna de Leeuw, Helen Poolman's "Le Bon Cru"
Adapted from Anna de Leeuw, Helen Poolman's "Le Bon Cru"
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