Guacazpacho Noodle Soup

The idea for this recipe has been simmering (so to speak) in my head for a few days now! I had a bunch of avocados on hand that I needed to use, and I wanted to do something more interesting than just making a smoothie or guacamole. I’ve also been really wanting to come up with some cold soups for summer. I love the idea of gazpacho, but I can’t eat bell peppers, so that’s not for me. So I came up with this recipe that uses the theoretical idea of gazpacho (cold soup, tasty vegetables, most of the “cooking” is just “everything sits together in the fridge”) and the flavor profile of guacamole…plus some other stuff that seemed like it would go well in there, like coconut milk and black beans and noodles!

You can actually make this recipe without cooking anything. I prefer garlic and beans cooked, so my soup involved cooking, but if you don’t want to cook them, just ignore the olive oil, put everything except the beans and noodles in the blender raw, blend it up, add the beans and noodles, and then refrigerate it all. TA DA! Raw soup!

But if you want to cook your soup, you can follow the instructions below.

olive oil
10-12 cloves garlic, minced
3 avocados
1 can (15oz) full-fat coconut milk
1 cup tomatoes, diced (including juice)
a handful of cilantro (omit if you hate it)
⅓ – ½ cup nutritional yeast
2 Tbsp lime juice
1 can (15oz) black beans, rinsed and drained
hot sauce to taste
salt, soy sauce, or Bragg’s liquid aminos to taste
noodles as desired (i used green bean flour cellophane noodles)

Preheat a soup pot over medium heat and add olive oil. Add the minced garlic, stirring frequently till it starts to brown (turn down the heat if necessary so it doesn’t burn!) Squeeze in the avocado meat. Make a big mess. This is the best part. Add the coconut milk, tomatoes, and cilantro. Stir till well-combined.
Put the contents of the pot in a blender. Blend till thoroughly liquefied. Pour it back into the pot.
Stir in the nutritional yeast and lime juice.
Set the pot back on the stove. Add the black beans and turn the heat to medium. Make sure to cover the pot now, unless you enjoy getting splashed in the face with hot soup! When it starts to splash up against the pot cover, turn the heat down to low. Cook it like this for about 5-10 minutes. Remove from the heat and stir in the noodles. Refrigerate. Serve cold.

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