Avocado soup with yogurt
8 servings
30 minutes
Avocado soup with yogurt is a refined cold soup of Pan-Asian cuisine that delights with its velvety texture and refreshing taste. Avocado, known for its creaminess, combined with natural yogurt and aromatic basil creates a light yet nutritious base. Lemon juice adds a bright tang to the dish while Tabasco adds spiciness. This soup is perfect for hot days; it cools and provides a sense of freshness. Its history is linked to the trend of healthy eating, combining beneficial ingredients into a harmonious ensemble. Such soup can be served as an exquisite appetizer or a light lunch dish, garnished with herbs and a drizzle of olive oil for added depth of flavor.
1
Peel the avocado, remove the pit, and chop it coarsely. Place it in a blender and drizzle with lemon juice to prevent browning. Remove basil leaves from the stems and add them to the blender.
- Avocado: 8 pieces
- Lemon: 4 pieces
- Basil: 2 bunchs
2
Finely chop the green onion and add it to the avocado and basil. Pour yogurt and cold broth (can be replaced with water) into the blender, add ice. Optionally add Tabasco. Blend the soup until smooth, season with salt and pepper. Chill for 1-2 hours.
- Spring onion: 0.5 bunch
- Plain (natural) yoghurt: 1.2 l
- Vegetable broth: 1 l
- Ice: 6 pieces
- Tabasco sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
