The beauty of avocado soup is that you can have it either warm, or chilled, making it perfect any time of year.
I have decided to include a lot of green-leafy herbs in this soup and really play with colour without compromising flavour.
For one serving
- 1 large avocado
- 1 lime, juiced
- ¼ cup fresh basil leaves
- ¼ cup fresh cilantro leaves
- 1 scallion, chopped
- 1 ½ cup water
- 1 clove garlic
- salt and pepper to taste
Method
- Scrape the avocado “meat” and discard the seed and skin. (or use them as cat toys)
- Add all ingredients to a blender, or food processor and blend until smooth.
- If you want a warm version, heat the contents gently in a saucepan before serving. Do not boil, the avocado will begin to turn brown if it is too hot.
- Serve with bread sticks, or toasted bread.
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