Cold Corn and Coconut Soup

Rather than cold, this soup is best served at room temperature on a hot summer’s day. Excellent for Pitta dosha. Add a Viveda spice mix for your dosha if you wish, or replace coconut milk with almond milk for Kapha and Vata doshas.  

Makes: 4 - 6 servings

Ingredients:

6         fresh cobs of corn

1 ½  cups  water

3 tsp Braggs

3 tsp coconut cream

1         avocado

        salt to taste

Directions:

Cut the grains of the corn off the cob. Place them in a blender with the water, Braggs and coconut cream.  Blend until creamy, strain (if needed) and serve with slices of avocado.  Add salt if necessary.  Serve intermediately to keep the corn enzymes.