Cold Avocado Soup with Yogurt

Soups | World cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cold Avocado Soup with Yogurt

Ingredients

Avocado - 3½ pieces
Lemon - 1 piece
Yogurt powder - 17.6 oz
Peeled chestnuts - 2.5 oz
Dill - 1 bunch
Red Wine Vinegar - 1 tablespoon
Coarse Salt - ½ teaspoon
Ground Black Pepper - a pinch
French Baguette - 1 piece
Butter - 2 tablespoons
Garlic - 2 cloves

Step by Step guide

Step 1

Cut each avocado in half, remove the pit, and peel the skin.

Step 2

Cut the flesh into large pieces, place in a blender, and immediately drizzle with lemon juice.

Step 3

Add yogurt, chopped walnuts, minced dill (reserve some for garnish), vinegar, and salt to the blender — blend until smooth. Refrigerate for an hour.

Step 4

When serving, season with a small amount of freshly ground black pepper and garnish with a sprig of dill and, if desired, diced avocado flesh drizzled with lemon juice.

Step 5

Serve garlic bread with the soup: slice the fresh wheat baguette, mash garlic with butter, and spread the mixture on the baguette. Place the bread in an oven preheated to 356°F for 10–15 minutes.