Recipe: Mexican Lime Soup


The soup is delicious.  Super limey.  I used sweet onions so the onion flavor was relatively mild.  I will say, though, that it is VERY light.  Make sure you supplement it with something hearty like Jalapeno Kream or something like that.  Or if you’re doing breads, a nice slice would go well here.  This recipe was adapted from Ani Phyo’s Raw Food Basics.

Mexican Lime Soup

  • 1/2 cup sliced yellow onion
  • 1/2 cup seeded and chopped mild green chiles (2 large)
  • 1/2 cup lime juice (4-5 limes)
  • 1 teaspoon sea salt
  • 1 teaspoon minced garlic
  • 1 teaspoon extra-virgin olive oil
  • 1 cups filtered water
  • 2 cups seeded and chopped tomatoes
  • 1/4 cup chopped cilantro
  • 2 large ripe avocados, pitted and sliced
  • Begin by placing the onion, chiles, lime juice, salt, garlic, thyme, and olive oil in a mixing bowl.  Set aside to marinate and soften for at least 20 minutes.
  • Then place the water and tomatoes in a high-speed blender.  Blend until smooth.  Add the marinated vegetables with their marinade.  Pulse gently to mix.
  • To serve, divide among four serving bowls.  Top with the cilantro and avocado slices.



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