It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.
I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.
When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!
Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make.
This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.
If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!
What You'll Need
3 avocados, cut into chunks
3 cups bone broth (I used this brand)
1 cup coconut milk
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 tsp tarragon leaves
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
What You'll Need To Know
Combine ingredients in a blender, and process until smooth.
Cover and refrigerate 2 hours or until fully chilled.
Pour soup into serving bowls and enjoy.
Recipe makes 4-5 servings