"Avocado-lime soup with sour cream"

" \u003cbr\u003e \u003cbr\u003e\n2 avocados \u003cbr\u003e\n3/4 medium cucumber \u003cbr\u003e\n1 stalk celery \u003cbr\u003e\njuice of 1 lime \u003cbr\u003e\nbeam \u003cbr\u003e cilantro\n2 tablespoons cumin (jeera) \u003cbr\u003e\n1 teaspoon coriander milled \u003cbr\u003e\n1/2 tsp salt \u003cbr\u003e\n1 teaspoon soy sauce (optional) \u003cbr\u003e\n1 cup of water (can be warm) \u003cbr\u003e\nMix everything until smooth in a blender. \u003cbr\u003e \u003cbr\u003e\nAlmond cream: \u003cbr\u003e\n1, 5 cups of nuts (almonds, walnuts) \u003cbr\u003e\n2 tablespoons lemon juice \u003cbr\u003e\n1 tablespoon and 1 teaspoon of apple cider vinegar \u003cbr\u003e\n1 cup water \u003cbr\u003e\n1/2 tsp salt \u003cbr\u003e\nMix all ingredients in a food processor. If you are having difficulty with mixing, add a little water. \u003cbr\u003e \u003cbr\u003e\nLadle the soup into suitable deep tureen, pour on top of the almond cream and chopped leek to decorate. \u003cbr\u003e \u003cbr\u003e\nIf the bit to hold it in the refrigerator soup thickens, then you can use it as an excellent sauce for syroedcheskih loaves!"