Vegan Avocado Soup
By mahto
Rate this recipe
5/5
(3 Votes)
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
Details
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.
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