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PEGGY ’ S KIT CHEN

Raw Spiced

Avocado Soup is a perfect blend of fresh, spunky flavors.

The light sense of

raw spiced avocado soup

satiety

that follows

a raw meal was a refreshing

change

of pace

from the

seam-busting gluttony of the typical

American dining

experience.

If you like guacamole, you’ll love this soup. Light and creamy, with a crescendo of spice, it makes a terrific summer lunch.

1 avocado 1 tomato

juice of 1 lime ½ teaspoon red chile flakes 1 clove garlic ½ cup raw homemade yogurt ¼ cup water salt

pepper fresh cilantro

In food processor, combine avocado, tomato, lime juice, chile flakes, garlic, and yogurt. Pulse until smooth. Add water until desired consis- tency is reached. Season with salt and pepper to taste.

Garnish with fresh cilantro and serve immediately.

80 mothering | May–June 2010

raw caribbean tacos

For these tacos, use a pepper that suits your spice tolerance. Poblanos are on the mild end of the “heat” spectrum, but use a bell pepper if you want no heat at all. If you want something even spicier, use a jalapeño or serrano.

romaine lettuce leaves* 2 cups pineapple, diced ½ onion, diced

1 poblano chile pepper, diced 1 avocado, diced ¼ cup fresh cilantro, coarsely chopped 1 tablespoon fresh lime juice pinch salt

Arrange lettuce leaves on flat surface. Combine remaining ingredients. Spoon pineapple mixture onto center of each leaf. Wrap leaf around mixture to form taco.

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