Cold Avocado Soup | Haylie Pomroy

By Bailey1_

Ingredients

• For the soup:
• 2 large ripe Hass avocados
• 1 cup unsweetened almond milk
• 1 cup low sodium organic vegetable broth
• 1 large tomatillo, chopped
• 1/2 jalapeño pepper, roughly chopped (you can use 1 whole for extra heat)
• 1 garlic clove (optional)
• 2-3 tablespoons fresh lemon juice (to taste)
• 1/2 teaspoon sea salt
• For the topping:
• 2 – 5 ounce cans solid white albacore tuna, packed in water
• 1/2 large red bell pepper, chopped small
• 1 tablespoon chopped chives
• 1-2 tablespoon lemon juice (to taste)
• 1/8 teaspoon sea salt

Preparation

Step 1

Phase 3 | Serves 4


Place all the soup ingredients in a blender and blend until smooth. Transfer to a bowl, cover and refrigerate until ready to use.

To prepare the topping, combine all the ingredients and toss well. Spoon over the soup right before serving.