Cold Buckwheat Soup with Tomatoes, Avocado, and Basil
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Cold buckwheat soup with tomatoes, avocado, and basil
Ingredients
- Avocado - 1 piece
- Tomatoes - 3 pieces
- Basil - 2 sprigs
- Buckwheat Groats - 1.8 oz
- Lemon - to taste
- Herbed Cream Cheese - to taste
- Goat cheese - to taste
- Shelled pumpkin seeds - to taste
- Water - 5 fl oz
- Pistachios - to taste
- TABASCO® - to taste
Step by Step guide
Step 1
Soak the buckwheat in water overnight.
Step 2
Peel the avocado and tomatoes (I use a special peeler for tomatoes; if you don't have one, make two cross cuts on the bottom and top of the tomato, pour boiling water over them, and the skin will come off easily).
Step 3
Blend the avocado, a couple of basil sprigs, buckwheat, and water in a blender.
Step 4
Blend the tomatoes separately.
Step 5
Combine both mixtures.
Step 6
Add spices, lemon juice, and TABASCO.
Step 7
Serve with goat cheese, pistachios, and pumpkin seeds.
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