Cold Avocado Soup
Soups • World
Description
Culinary notes: the oxidation process can be slowed down by squeezing a little lemon or lime juice into the soup. Tip: avocado cubes make an excellent garnish, but you can decorate the soup differently at your discretion.
Ingredients
- Avocado 3 pieces
- Kefir 15 fl oz
- Walnuts 0 oz
- Dill 0 oz
- Red Onion 5 oz
- Coarse Salt 1 tablespoon
- Red Wine Vinegar 1 teaspoon
Step-by-Step Guide
Step 1
Cut two avocados in half and remove the pit. Scoop out the flesh with a spoon and transfer it to a blender. Add kefir, walnuts, dill, red onion, vinegar, salt, 240 ml of water, and blend until smooth.
Step 2
Close the blender and place it in the refrigerator for at least one hour until the soup is well chilled. Cut the remaining avocados in half and remove the pits. Slice them lengthwise into four pieces, then cut crosswise into 1 cm thick pieces. Pour the soup into four bowls and garnish each with avocado cubes and dill sprigs if desired.
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