Avocado soup with yogurt and basil

Category: Vegetable and fruit dishes
Avocado soup with yogurt and basil

Ingredients

1/2 l vegetable broth or water
4 very ripe avocados
large bunch of basil
500g natural yoghurt
juice of 2 lemons
4 stalks of green onions
salt, freshly ground black pepper
a few ice cubes
Tabasco sauce optional

Cooking method

  • This soup, delicate in taste, remarkably optimistic in color, filling and at the same time light and healthy, is best prepared on a hot summer day. It is done almost instantly ... And just as instantly eaten.
  • Cut the avocado in half lengthwise, making a circular cut around the pit. Grasp the halves with both hands and turn them in opposite directions: clockwise and counterclockwise. Separate the halves. To remove the bone, hit it with the "heel" of the knife blade (the corner closest to the handle) and turn it 90 °. Cut each half in half lengthways and peel off.
  • Chop the avocado coarsely, place in a blender and pour immediately with lemon juice to prevent the flesh from darkening. Remove the basil leaves from the stems, select 4 pretty leaves and set aside for garnish (it is best to put the leaves in a bowl of ice water to keep them from wilting while the soup cools). Chop the rest of the leaves and add to a blender.
  • Chop the green onion finely and add to the avocado. Pour yogurt and broth or water into a blender, add ice. Add tabasco if desired. Whisk the soup until smooth, add salt and pepper. If the broth, yogurt and avocado were cold, then the soup can be eaten right away - or refrigerate it, 1 tsp.
  • To serve, pour the soup into chilled bowls or clear glasses, place a leaf of basil in each, serve immediately.
  • Avocado soup with yogurt and basil

The dish is designed for

Servings: 4

Time for preparing:

Cooking time: 20 minutes

Note

The recipe from the grocery book "about soups"

yogurt
Avocado soup with yogurt and basil

BabaGalya
What an interesting soup, relevant for spring. Thank you!
GruSha
Galinayes, right now it's very good
thank you very much

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