Chilled avocado soup

Chilled avocado soup

By
From
Green Kitchen Travels
Serves
4

When we wrote on the blog that we were going to travel to California, we soon got an email from a reader inviting us to her family’s avocado orchard. It was the first (and only) time we had picked avocados fresh from the trees and it was a truly memorable experience for me – but perhaps in some ways, one David would prefer to forget. While we were walking among their trees, they warned us (in a surprisingly relaxed manner) to look out for the rattlesnakes that were lurking on the ground. David is terrified of snakes and after that comment he lost interest in the avocado experience and focused only on where he was putting his feet. We left the farm with more avocados than we could ever eat, and after two days of delicious sandwiches and guacamole, we started experimenting with warm and cold soups. Avocado soups are richer than almost any other soup, so smaller portions are usually enough. This version has tangy tones from yoghurt and lemon, heat from Tabasco and a Nordic twist with fresh dill. — Luise

Ingredients

Quantity Ingredient
2 ripe avocados, halved and stone removed
1 lemon, finely zested
4 tablespoons lemon juice
1/2 small shallot, peeled
3 sprigs dill, plus extra to garnish
3 sprigs coriander, leaves picked
or chive stalks, chopped, plus extra to garnish
4-8 drops tabasco
or pinch ground cayenne
1/2 teaspoon sea salt
250ml plain yoghurt

To serve

Quantity Ingredient
a drizzle cold-pressed olive oil
60g pumpkin seeds, lightly toasted

Method

  1. Scoop out the avocados with a spoon and add all the ingredients to a food processor or blender and purée until completely smooth. Add water little by little to thin to the required consistency, if necessary. Taste and adjust the flavours, then chill in the fridge.
  2. Serve in glasses or bowls, topped with a splash of olive oil, toasted pumpkin seeds, chopped herbs and a sprig of dill. This soup doesn’t keep very well, so make it the same day as serving.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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