Chilled avocado soup is packed full of goodness. A true superfood, avocado is known for its numerous health benefits. This soup is packed with potassium, vitamins, and heart-healthy monounsaturated fatty acids. A delicious dish for a light summer lunch.
Chilled avocado soup
Ingredients
Salsa
- 4 small ripe tomatoes, seeded and finely chopped
- a few dashes of Tabasco sauce
- 60ml (¼ cup) fresh coriander leaves, chopped
- juice of ½ lime
- avocado oil
Soup
- 2 ripe avocados
- juice of 1½ limes
- ½ English cucumber
- 2 spring onions, finely chopped
- 125ml (½ cup) fresh coriander leaves and stalks, chopped
- a handful of ice cubes, roughly crushed
- 375ml (1½ cups) chilled vegetable stock
- 200g Greek yoghurt
- a few dashes of Tabasco sauce
- salt and freshly ground black pepper, to taste
Instructions
Make the salsa by mixing all of the ingredients in a bowl, season, cover with plastic wrap and chill until needed.
To make the soup, halve and stone the avocados, scoop out the flesh with a spoon and place in a food processor.
Add the lime juice, cucumber, spring onions, coriander, ice cubes and half of the vegetable stock. Blend until smooth.
Pour the soup into a large bowl and add the remaining vegetable stock, yoghurt and Tabasco sauce.
Season to taste and spoon the soup into bowls. Top each serving with a spoonful of salsa.
Notes
Cook's tip: Make the salsa the day before and refrigerate until needed. This soup can also be frozen for up to a month. Defrost at room temperature, stir until smooth and serve chilled.
