Vegan Avocado Soup

By mahto

Ingredients

• Serves 4
• 3 ripe avocadoes, peeled, pitted and chopped
• 2 cups plain dairy-free plain yogurt
• 1/3 cup raw cashews
• 1/3 cup finely chopped fresh cilantro
• 1/3 cup Vidalia onion, chopped
• 1 Tbsp white balsamic vinegar
• 1 cup green tea, brewed and chilled
• 1 tsp. sea salt
• 1/4 tsp. freshly ground pepper
• 2 chives, finely chopped

Preparation

Step 1

COMBINE avocado, yogurt, cashews, cilantro, onion, balsamic vinegar, green tea, sea salt and pepper in a food processor and pulse until smooth.

REMOVE avocado soup from processor and transfer to a covered bowl. Place in the refrigerator to chill for 2 hours.

LADLE soup into four bowls; serve chilled. Garnish with chives.