Craving something creamy and cool to start your meal off right? How about this delicous Chilled Avocado Soup?
4 avocados, peeled, seeded and chopped
12 oz of plain, lowfat yoghurt
juice of one lemon (or to taste)
32 oz. of vegetable broth
salt and pepper to taste
Combine all ingredients and puree in a blender of food processor until semi smooth.
Garnish with diced radishes.
Enjoy!
TIP: Want to know how to keep avocado based dishes from oxidizing, and turning color? Lemon juice helps, and leaving the seed in the bowl of food (just don’t forget to remove it before serving!) is a sure fire way to prevent it. Lastly, placing plastic wrap right on top of the food prevents the discoloration as well.
Photo: Glasshouse Images
Tags: avocado, chilled avocado soup, chilled soup, recipe, yoghurt
Indigo jones 
August 18, 2009 at 6:58 pm |
Leaving the seed in?!? I’ve NEVER heard of such a thing, I’ll have to try it!
This recipe sounds delish by the way… another new one for the summer repertoire. I made an incredibly tasty farmer’s market sweet corn soup on Sunday night, and to cut the sweetness served it with pureed chipotle peppers mixed with lowfat yogurt.
August 18, 2009 at 8:23 pm |
When I made this, I floated the seed in the soup while it chilled. It probably would have been fine given the lemon juice, but better safe than sorry!