Creamy Avocado Soup Recipe

Name: Creamy Avocado Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: - Potts Vegetable Stock Can; 1Pc Avacado 1pc; - Sunita Lemon Juice Organic; 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G; 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg; 450G Rachel'S Organic Greek Style Coconut Yoghurt; 70G Natco Ground Cumin, 70G; - Tata Salt; - Schwartz Coriander Leaf Jar

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

- Potts Vegetable Stock Can
1Pc Avacado 1pc
- Sunita Lemon Juice Organic
130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
450G Rachel'S Organic Greek Style Coconut Yoghurt
70G Natco Ground Cumin, 70G
- Tata Salt
- Schwartz Coriander Leaf Jar

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.