Cold Avocado Soup

8 min + chill time
6 - 8 servings
$0.80/serving

A summer soup par excellence – creamy rich, refreshingly light, no cooking.

Ingredients

3 green onions, chopped

3 small radishes, chopped

1 ripe avocado, peeled, pitted, and chopped

1 cucumber, peeled and roughly chopped

1 yellow pepper, chopped (roast for greater flavour)

1 cupNourish Broth, or Vegetable Broth

2 tbsp olive oil

2 tbsp white wine vinegar

1 - 2 tbspPesto Sauce Mix

1 lime

¹⁄₄ cup light sour cream, optional

1 recipe prepared El Dorado Sauce, to taste, optional

Preparation

Purée first 9 ingredients in a blender.
Using a Y-peeler, peel a few strips of skin from lime. Julienne into skinny strips.
Squeeze lime juice into avocado mixture and whirl to mix. If too thick, thin with more water.
Refrigerate at least 2 hours before serving to let flavours blend. Ladle into bowls and dollop with sour cream and top with lime strips. Garnish with a dollop of Sauce.

Nutritional Information

Per serving: Calories 120, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 8 g (Fibre 4 g, Sugars 2 g), Protein 2 g.

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Nourish Broth Mix

Pesto Sauce Mix