Zucchini-Pistachio Soup

from Tory, Lanesville CSA Member

This is a Raw Vegan soup!
Green and smooth, cooling yet filling!
Yield: 4 servings

1 cup raw pistachio nuts, soaked overnight in filtered water
1/2 cup fresh organic lemon juice
1 lb zucchini
8 oz summer squash
2 oz fresh organic spinach
2 oz celery
4 oz lettuce leaves
2 carrots
1 ripe organic avocado, pitted and peeled
2 cucumbers
2 cloves organic garlic
1 bunch scallions
1 T dulse (optional)
1 T heaping of unpasteurized light miso paste
Himalayan Salt to taste
1/2 cup filtered water - enough to allow smooth blending

Ideas For garnish:
1/2 cup toasted pepita seeds
1/2 cup sunflower sprouts
1/2 cup diced red pepper pieces
1/2 cup diced cucumber pieces

Combine all ingredients in food processor and puree till smooth. Depending on the size of your food processor you may need to do this in more than one batch, pouring out each batch into a large bowl or pot and stirring the batches together when you are done blending. Serve soup chilled with garnishes floating on top for texture, crunch and visual appeal!