I was so thankful to learn that this month’s Daring Cooks’ Challenge would fit perfectly with my Raw Challenge! Well, part of it would anyway.
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
I have always been enamored with bread bowls. Before learning of my gluten intolerance my favorite comfort food at Bread & Company was tomato basil soup served in a thick bread bowl. The soup would slowly soften the bread as I sipped away, eventually leaving me with perfectly saturated bread that I could eat to my heart’s and tummy’s content. Oh, pure happiness!
But I’ve had a hard enough time making gluten-free breads that can hold sandwich fixings, I couldn’t even imagine making a bread that would hold soup!
So as soon as I read about this challenge, I knew that I had to figure out how to make a gluten-free bread bowl that would stand up.
I did come up with a delicious raw soup to put in my bread bowl in keeping with my Raw Challenge. But for the bowl itself I used Risotteria’s Gluten-Free Breadstick and Pizza Dough Mix, one of my favorites. I figured if this dough could handle the gobs of toppings that I put on my pizzas it just might be able to handle soup.
I prepared the mix as if making pizza, but I divided the dough into 12 balls.
I flattened each ball.
And I formed them to the reverse side of a buttered muffin tin.
The dough needed a quiet, warm place to rise.
Then I lightly brushed each bread bowl with olive oil and baked them until they were golden.
Twelve sturdy little bread bowls ready for the soup!
(Aren’t they adorable???)
I’ve served this Avocado Spinach Soup twice this week, once in the bread bowls for the Husband, and again without the bread for a raw food potluck. It was a big hit with everyone. The creamy, cool avocado and the spicy cayenne provide a delicious contrast, and the color is just gorgeous.
I hope you enjoy it!
Avocado Spinach Soup
- 2 Avocados
- 2 c. Spinach
- 1/2 Cucumber, peeled
- 1/4 c. Cilantro leaves (save a few for garnish)
- 1 T. Olive Oil
- 1 T. Lime Juice
- 1/2 tsp. Sea Salt
- 1/8 tsp. Cayenne Pepper
- 1 c. Water (or more for thinner soup)
- 1 Tomato, seeded and chopped
- Fresh Ground Pepper to taste
1. Place the avocados through cayenne pepper in a blender. Slowly add a cup of water and blend until smooth. Add more water if you like a thinner soup.
2. Pour the soup into bread bowls and garnish with cilantro leaves, chopped tomato, and a sprinkle of freshly ground pepper.
Serves 12 as appetizers or 4-6 as a meal
What is your favorite edible container?
This recipe is also linked to:
- Seasonal Sundays and April in the Raw hosted by Brittany of Real Sustenance
- Slightly Indulgent Tuesdays hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of Gluten-Free Homemaker
- Real Food Weekly hosted by Diane of The WHOLE Gang
- Ingredient Challenge Monday hosted by Sunny of And Love it Too! and Shea of Ingredient Challenge Monday