Chilled Avocado Soup
Light, lemony and satisfying, Chilled Avocado Soup tastes creamy and smooth, making a perfect first course.
Recipe source: Jazzy Vegetarian Classics, Vegan Twists on American Family Favorites by Laura Theodore (Ben Bella Books 2013) Used by permission
- 2 small avocados
- 12 ounces soft regular or silken tofu, drained and cubed
- 1/4 sweet onion, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove garlic, chopped
- 1 heaping teaspoon brown sugar or sucanat
- 1/2 teaspoon chopped fresh cilantro
- ¼ teaspoon sea salt, plus more as needed
- ⅛ teaspoon cayenne pepper
- 2 tablespoons filtered or spring water, plus more as needed
- Freshly ground pepper, to taste
- Cilantro sprigs or chopped fresh flat-leaf parsley, for garnish
- Peel, pit, and chop the avocados.
- Put the chopped avocados, tofu, onion, lemon juice, garlic, sugar, cilantro, salt, cayenne pepper, and 2 tablespoons water in a blender and process until creamy. If the soup is too thick, add more water, 2 tablespoons at a time, up to 1/2 cup, to achieve the desired consistency. Transfer to a bowl.
- Season with additional salt and pepper if desired. Cover and refrigerate for 4 to 6 hours. About 30 minutes before serving, chill four small soup bowls or six demitasse cups.
- To serve, ladle the soup into the chilled bowls. Garnish each serving with cilantro or parsley. Serve immediately.