Avocado soup
By Chef Tacha S. Henry
Prep time
15 min
Cooking time
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Degree of complexity
INGREDIENTS
- 6 cups vegetable broth
- 10 cherry tomatoes, halved
- 4 very ripe avocados, peeled and halved
- Juice of 2 limes
- Salt and fresh ground black pepper
- 2 Tbsp. plain yogurt
- 3 dashes hot pepper sauce
- 4 dashes of Extra Virgin Olive Oil
- 2 Tbsp. chopped fresh chives
DIRECTIONS
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Scoop avocados from peel and flesh in blender.
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Pour vegetable broth into blender.
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Add lime juice, pinch of salt, fresh ground black pepper, plain yogurt and hot pepper sause.
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Pulse in blender until smooth and creamy.
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Evenly divide into 6 serving glasses and season, ifdesired, with salt and fresh ground black pepper.
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Top with cherry tomatoes and drizzle with Extra Virgin Olive Oil.
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Garnish with chives.
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Sprinkle with additional hot pepper sauce, if desired.
