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

Cold Avocado Soup

Serves Serves 4 as a starter or 2 as a lunch/dinner

Green Kitchen Travels' Cold Avocado Soup

By Camille Styles

Ingredients

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
a splash of olive oil

1/4 cup toasted pumpkin seeds, roughly chopped

dill & chives, chopped


Instructions

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.

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Comments (1)
  1. 1
    Blush & Pearls January 19, 2017 at 8:41 am

    This sounds perfect for the summer and I love anything with avocado!

    Blush & Pearls by Angela

    Reply