Raw Cream of Spinach Soup

• 2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
• 2 cups chopped spinach leaves
• 2 tablespoons chopped escarole leaves (optional)
• 1/2 medium California avocado, pitted and peeled
• 1/2 cup olive oil
• 1/3 cup packed fresh cilantro
• 1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
• 1/4 cup finely chopped shallot
• 2 tablespoons chopped scallion
• 2 tablespoons minced garlic
• 2 tablespoons dry white wine
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh mint
• 1 teaspoon minced fresh jalapeno, including seeds
• 1 teaspoon minced peeled fresh ginger
• Garnish: 1 small portabella mushroom cap, halved and thinly sliced

1. Puree vegetable juice, spinach, and escarole (if using) in a blender until smooth.
2. Add remaining ingredients and pulse to combine, leaving some texture.
3. Chill soup, covered, until cold, about 1 hour.

tomato, spinach leaves, escarole leaves, california avocado, olive oil, cilantro, nama shoyu, shallot, scallion, garlic, white wine, lime juice, fresh mint, fresh jalapeno, fresh ginger, portabella mushroom

Taken from www.epicurious.com/recipes/food/views/raw-cream-of-spinach-soup-109007 (may not work)