Chilled Avocado Soup

Instructions

1. Step 1

   Halve and pit the avocados, scoop out the flesh, and place it in the blender. Roughly chop the cucumber and red onion, peel the garlic, and add them with the cilantro.

   Ingredients used: 3.0 piece Avocado, 8.0 gr Cilantro, 200.0 gr Cucumber, 4.0 gr Garlic, 40.0 gr Red Onion

   Cookware: blender, Chef Knife, cutting board

2. Step 2

   Add the vegetable broth, yogurt, lime juice, 2 tbsp (30 ml) of the olive oil, salt, and black pepper. Blend until completely smooth and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 45.0 ml Lime Juice, 240.0 gr Plain Yogurt, 6.0 gr Salt, 500.0 ml Vegetable Broth

   Cookware: blender

3. Step 3

   Transfer the soup to an airtight container and refrigerate until thoroughly chilled.

   Timer: 60 min (fixed)

   Cookware: airtight container

4. Step 4

   Stir the chilled soup, divide it among serving bowls, and drizzle with the remaining 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: serving bowl