Yogurt soup with tomatoes and avocado
2 servings
30 minutes
Yogurt soup with tomatoes and avocado is a delicate and refreshing dish from sunny Italy, where fresh ingredients and simple yet refined flavors traditionally combine. This soup is a harmony of the creamy softness of yogurt, the sweet-sour freshness of tomatoes, and the creamy texture of avocado. Crunchy sunflower and pumpkin seeds roasted with aromatic rosemary add zest and contrast. It is perfect for a light summer lunch or an elegant appetizer for dinner. Yogurt soup can be served chilled, making it an excellent choice for hot days, refreshing and nourishing the body with beneficial nutrients.
1
Blanch the tomatoes and peel them, then chop randomly and blend in a blender.
- Tomatoes: 5 piece
2
Roast the seeds in a dry pan, adding a sprig of rosemary and salt. Transfer to a bowl and let cool.
- Sunflower seeds: 1 tablespoon
- Pumpkin seeds (pepitas): 1 tablespoon
- Fresh rosemary: 1 sprig
- Sea salt: pinch
3
Peel the avocado, remove the pit. Cut the flesh into medium cubes.
- Avocado: 1 piece
4
In a bowl, mix tomatoes and yogurt, then pour into plates. Add avocado to each plate, sprinkle the soup with seeds, and serve.
- Tomatoes: 5 piece
- Yoghurt: 300 ml
- Avocado: 1 piece
- Sunflower seeds: 1 tablespoon
- Pumpkin seeds (pepitas): 1 tablespoon
