Creamy Avocado Soup Recipe

Name: Creamy Avocado Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 120 g Avocado - Tanzania; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Curryit Preservative Free Tomato Puree; 1 Bunch Coriander Leaves (Kotthambari); 250 ml Coco Mama Coconut Milk; 125 g Red Bell Pepper; 100 g Catch Sprinklers - Iodized Table Salt; 100 g Tata Sampann Whole Spices Cumin Seed

Fusion cuisine · 290 calories

About this recipe

A refreshing and creamy avocado soup perfect for dinner, made with Jain-friendly ingredients and no root vegetables. This no-cook recipe is light yet satisfying.

Ingredients

120 g Avocado - Tanzania
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Curryit Preservative Free Tomato Puree
1 Bunch Coriander Leaves (Kotthambari)
250 ml Coco Mama Coconut Milk
125 g Red Bell Pepper
100 g Catch Sprinklers - Iodized Table Salt
100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. Place 2 cups of buttermilk, 2 cups of vegetable stock, 1 peeled and sliced avocado, 2 tablespoons of lemon juice, 2 tablespoons of tomato puree, and 1/4 teaspoon of hing in a blender.
2. Blend the mixture until smooth and creamy.
3. Season the soup with 1 teaspoon of salt and stir well.
4. Cover the soup and refrigerate for 1 to 4 hours to allow the flavors to meld.
5. Before serving, stir in 1/2 cup of diced avocado for added texture.
6. Ladle the chilled soup into bowls.
7. Garnish each bowl with 1 tablespoon of chopped coriander leaves and 2 tablespoons of diced tomato.