Light, lemony and satisfying, my Creamy Avocado Soup tastes rich and smooth, making the perfect light summer lunch or first course for a outdoor supper.
Creamy Avocado Soup
Makes 4 to 6 servings
2 small ripe avocados
12 ounces soft regular tofu, drained and cubed
1/4 sweet onion, chopped
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2 tablespoons freshly squeezed lemon juice
1 small clove garlic, chopped
1 heaping teaspoon brown sugar or maple syrup
1/2 teaspoon chopped fresh cilantro
¼ teaspoon sea salt, plus more as needed
⅛ teaspoon cayenne pepper
2 tablespoons filtered or spring water, plus more as needed
Freshly ground pepper, to taste
Diced sweet red pepper, for garnish (optional)
Peel, pit, and chop the avocados.
Put the chopped avocados, tofu, onion, lemon juice, garlic, sugar, cilantro, salt, cayenne pepper, and 2 tablespoons water in a blender and process until creamy. If the soup is too thick, add more water, 2 tablespoons at a time, to achieve the desired consistency.
Transfer to a bowl. Season with additional salt and pepper if desired. Cover and refrigerate for 2 hours. About 30 minutes before serving, chill four small soup bowls or six demitasse cups.
To serve, ladle the soup into the chilled bowls. Garnish each serving with cilantro or parsley. Serve immediately.
Recipe source: Jazzy Vegetarian Classics, Vegan Twists on American Family Favorites by Laura Theodore (Ben Bella Books 2013) Used by permission
Article source: http://www.jazzyvegetarian.com/blog/chilled_avocado_soup
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