Ingredients for Making Cold Avocado Puree Soup
- Avocado 1 piece (large)
- Onion 1 piece (small or 1/2 large)
- Garlic 1 clove
- Fresh cilantro 1 bunch
- Fresh mint 1 bunch
- Lemon juice 2 tablespoons
- Vegetable broth 700 milliliters
- Wine vinegar 1 teaspoon
- Soy sauce 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Lime 1 piece
- Sour cream to taste
- Fresh mint to taste
- Main ingredients: Onion, Avocado, Lime, Lemon, Greens
- Portion 3-4
Kitchen knife, cutting board, blender, teaspoon, small deep plate, grater, tablespoon.
Making cold avocado puree soup:
Step 1: Preparing the Avocado
Rinse the avocado with water and cut along, it is quite easy, cut until you hit the bone with a knife blade. Then, grasp the divided halves of the fruit with your hands and, turning them a little, spread them apart. Remove a rather large bone, it is not edible, and remove the pulp with a teaspoon, if the fruit is really ripe, this trick will turn out easily.
Step 2: Prepare onions and garlic.
Peel the onion, rinse with cool water and cut into quarters, this is necessary so that it is more convenient to place it in a blender.
Crush a clove of garlic with the flat side of a knife and also remove the husk from it.
Step 3: Prepare the mint and cilantro.
Put together a bunch of fresh mint and cilantro, rinse them under warm running water, shake gently to remove excess moisture. Spread the greens on a cutting board, cut the leaves, and discard the remaining stems.
Step 4: Cook the Cold Avocado Puree Soup.
Fill the avocado pulp, onion, garlic and mint leaves and cilantro in a blender bowl. Pour in a couple of tablespoons of lemon juice and 300-400 milliliters of vegetable broth. Mix all the ingredients with a blender into a homogeneous airy smoothie. As you get the right consistency, pour the remaining broth into the soup and add wine vinegar, as well as soy sauce. Season to taste with salt and black pepper. Beat the soup again in a blender.
Cover the ready-made avocado soup puree with a lid and refrigerate 20-30 minutesso that it cools and thereby comes to full readiness.
Step 5: Prepare the lime.
Rinse the lime very thoroughly. Then, using a fine grater, remove the zest from it, peeling the fruit right to the white partition.
After you peel the zest, cut the lime into halves and squeeze the juice from it. Remove seeds and pieces of pulp from the resulting liquid, for more effect you can pass the juice through a fine sieve.
Step 6: Preparing the dressing for the soup.
In a deep plate, mix sour cream and lime juice until smooth. Also put the resulting dressing to cool slightly.
Step 7: Serve the cold avocado puree soup.
Pour cold avocado soup puree into portioned plates, garnish each tablespoon of sour cream, sprinkle with lime peel and stick fresh mint leaves. Here is a beautiful, healthy and very tasty dish you have succeeded. Eat for health!
Enjoy your meal!
- Choose only ripe avocado for cooking this soup, as otherwise it may be slightly bitter and it is inconvenient to clean the unripe fruit.
- Lime zest can also be mixed with sour cream, along with its juice, and then add this mixture to the avocado soup.
- Together with mint and cilantro, you can add parsley to the soup and fresh herbs or, if you do not like cilantro, completely replace it with parsley.
- Despite all the benefits of avocados, it is not recommended for pregnant and lactating women.