Cold Avocado Soup

⏳ Time

1 hour 15 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Culinary notes: the oxidation process can be slowed down by squeezing a little lemon or lime juice into the soup. Tip: avocado cubes make an excellent garnish, but you can decorate the soup differently at your discretion.

Ingredients

Avocado - 3 pieces
Kefir - 16 fl oz
Walnuts - 1.6 oz
Dill - 0.9 oz
Red Onion - 2.8 oz
Coarse Salt - 1 tablespoon
Red Wine Vinegar - 1 teaspoon

Step by Step guide

Step 1

Cut two avocados in half and remove the pit. Scoop out the flesh with a spoon and transfer it to a blender. Add kefir, walnuts, dill, red onion, vinegar, salt, 240 ml of water, and blend until smooth.

Step 2

Close the blender and place it in the refrigerator for at least one hour until the soup is well chilled. Cut the remaining avocados in half and remove the pits. Slice them lengthwise into four pieces, then cut crosswise into 1 cm thick pieces. Pour the soup into four bowls and garnish each with avocado cubes and dill sprigs if desired.