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I made this to use up stuff in my fridge. Primarily four green tomatoes that I couldn’t figure out what else to do with. It turned out well, a bit too hot at first, but mellowed when I let it sit. Don’t tell anyone, but the green curry paste I used had been (and still is) sitting in my fridge since 2007, or so. Yeah, I know. But I didn’t die from botulism, so whatever.

Recipe after the jump.

Green tomato, sweet potato coconut curry

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The two basic ingredients are avocado and frozen green peas (thawed). It’s quick, easy, delicious and very, very green.

Raw Avocado, Green Pea Soup

Here’s what you do:

(Amount is for one person, based how much I’d like to eat in one meal, where the soup is the entire meal.)

1.5 cup of frozen peas

1/2 Hass avocado, or 1/3 Florida avocado

juice of 1/2 lime (a similar amount of lemon will work too)

Water, or cold veg broth, to dilute with

1/4 tsp. cumin

dash of cayenne pepper

sea salt, to taste

freshly ground black pepper, to taste

drizzle of extra virgin olive oil

Method:

Put the peas in a colander under the faucet and run warm water over them until any freezer frost is gone and the peas are thawed through. (Or take out in advance at thaw, if you’re the well-organized type, I’d still rinse them though.)

Put the thawed peas in a blender (any blender will do, no need to get fancy) together with all other ingredients. Blend until smooth. If it’s too thick, you can put some water in to get your desired consistency. You could also use cold, home-made veggie broth, if you happen to have some hanging around.

Enjoy.

I eat this for a quickie dinner, but it’s tasty enough, and fancy-looking enough to serve dinner guests as a starter, in my opinion.

Variations:

Cilantro: Sprinkle chopped cilantro over the soup

Mint: Sprinkle fresh, chopped mint over the soup

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