Sometimes things don’t work out quite like one envisions them.
This recipe was inspired by Anthony, aka the Raw Model, and his nifty list of 5 things to eat every day for health and beauty. It was a well-intentioned soup, simple and unassuming, comprised
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of some of my very favorite things to eat, all in one convenient bowl. What we ended up with however, was a watery bowl of grayish-green horror, with a crime-scene chili swirl. Sorry Anthony.
Despite the soup’s tragic disposition, the episode may be worth a check-out, if nothing more than as a cautionary tale. “What not to do with grapefruits.” The music, by our friend Justin Winokur, is great, and there is a healthy dose of nervous laughs to accompany.
If we’re still friends after you watch this, consider tuning in next week. Among other things we’ll be showing you how to make our variation of green lemonade, as well as blogging up a storm.
Here’s the recipe, so you know what to avoid…
Sundried Tomato-Chipotle Swirl:
1/3C olive oil
1/4C sundried tomatoes
1 small dried chipotle pepper
1t mustard
Sea salt and pepper to taste
Grapefruit Avocado Soup:
2 large grapefruit, peel and pith removed
1 large avocado
½ cucumber, peeled (about 1C chopped)
1/4C sweet white onion
Sea salt and pepper to taste
Soak the tomatoes and the chili in warm water until soft and pliant, about 1 hour. Remove seeds and stems from the chili and blend all the swirl ingredients in a food processor until saucy, yet slightly chunky texture is achieved.
Peel the grapefruit and remove as much of the pith as you want. Place in blender with all other soup ingredients and blend until smooth, adding as little water or oil as necessary to blend.
Divide soup among bowls, and top with the tomato-chili swirl.
Serves none, if you’re lucky!
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