Cold Avocado Soup
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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