This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make.
This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal.
How to make this avocado soup ?
This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish.
First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of salt. Cook gently on a low heat for 8 minutes then set aside.
Meanwhile, mix the diced cucumber with the lemon juice, chilli and a pinch of salt.
Then make the soup, put the peas in a blender with the avocado, cucumber chunks, lemon zest, remaining two tablespoons of oil, three-quarters of a teaspoon of salt and 400ml cold water. Blitz until very smooth, then chill.
When it’s time to serve, divide the chilled soup between four bowls, top with a spoonful of soured cream and cucumber salsa. Drizzle generously with the garlic oil and scatter over the dill.
You can make it vegan by skipping the soured cream on top.
How to store it ?
It will keep in the fridge for 2 days without losing its bright green color.
The garlic can also be made ahead of time and will keep for up to 2 days in a sealed jar.