Michelle Adams of The Maryn served this cold vegan soup as an appetizer during her healthy January lunch. “You can prepare this a day ahead and keep in a closed container in the fridge,” she says. “If you’re not vegan you can also try replacing the coconut milk with yogurt.” She adapted this recipe from one of her favorite cookbooks, Green Kitchen Travels.
photographed by marta xochilt perez
Serves Serves 4 as a starter or 2 as a lunch/dinner Green Kitchen Travels' Cold Avocado Soup 2 avocados, peeled and pitted 3 inches (7 cm) cucumber, peeled and cut into smaller pieces 1 cup cold water 1/2 cup coconut milk 4 tbsp lemon juice 4-8 drops tabasco a handful chives, chopped 3 stems dill 2 ice cubes 1 tsp salt Serve with 1/4 cup toasted pumpkin seeds, roughly chopped dill & chives, chopped Add all the ingredients to a food processor or blender. Mix it until completely smooth. Season to taste. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.Cold Avocado Soup
Categories
Ingredients
a splash of olive oil
Instructions
This sounds perfect for the summer and I love anything with avocado!
Blush & Pearls by Angela