Cold Avocado Soup

8 min + chill time

6 - 8 servings

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 cup Nourish Broth, or Vegetable Broth
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 - 2 tbsp Pesto 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, 0 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 8 g (Fiber 4 g, Sugars 2 g), Protein 2 g.