Cold Buckwheat Soup with Tomatoes, Avocado, and Basil
Soups • Mexican
Description
Cold buckwheat soup with tomatoes, avocado, and basil
Ingredients
- Avocado 1 piece
- Tomatoes 3 pieces
- Basil 2 sprigs
- Buckwheat Groats 0 oz
- Lemon to taste
- Herbed Cream Cheese to taste
- Goat cheese to taste
- Shelled pumpkin seeds to taste
- Water 5 fl oz
- Pistachios to taste
- TABASCO® to taste
Step-by-Step Guide
Step 1
Soak the buckwheat in water overnight.
Step 2
Peel the avocado and tomatoes (I use a special peeler for tomatoes; if you don't have one, make two cross cuts on the bottom and top of the tomato, pour boiling water over them, and the skin will come off easily).
Step 3
Blend the avocado, a couple of basil sprigs, buckwheat, and water in a blender.
Step 4
Blend the tomatoes separately.
Step 5
Combine both mixtures.
Step 6
Add spices, lemon juice, and TABASCO.
Step 7
Serve with goat cheese, pistachios, and pumpkin seeds.
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