Chilled Avocado And Herb Soup Recipe

About this recipe

A creamy and refreshing vegan soup made with ripe avocados, fresh herbs, and a hint of citrus. Perfect for a light yet satisfying dinner solution.

Ingredients

• NaN Unsweetened Almond Beverage
• - Potts Vegetable Stock Can
• 1Pc Avacado 1pc
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Piece Cucumber 1Pc
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Schwartz Coriander Leaf Jar
• 12.5 Kg Top-Op Cooking Salt 12.5kg

Instructions

1. 1. Place 2 cups of unsweetened almond milk, 2 cups of vegetable stock, 1 peeled and sliced avocado, 2 tablespoons of lemon juice, 2 tablespoons of vegan salsa, and 2 tablespoons of chopped fresh cilantro in a blender.
2. 2. Blend the mixture until smooth and creamy.
3. 3. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
4. 4. Transfer the soup to a covered container and refrigerate for 1 to 4 hours to chill and allow the flavors to meld.
5. 5. Before serving, stir in 1/2 cup of diced avocado for added texture.
6. 6. Ladle the chilled soup into bowls.
7. 7. Garnish each bowl with 1/4 cup of diced tomato and a sprinkle of chopped fresh cilantro before serving.