This recipe makes two servings. If you want more soup, double the amounts accordingly.
- 2 large, ripe avocados
- 1 cup coconut water (you could also use nut milk or filtered water)
- juice of 1 lime (about 4 tablespoons)
- ½ cup coriander leaves
- ¼ cup chives
- 1 shallot, minced
- pinch of cayenne pepper (optional)
Cut open and pit avocados. Scoop out flesh, reserving a small portion of one half for garnish.
Place all ingredients in a blender or food processor and blend on high until smooth. If the soup is too thick, add more coconut water until the desired consistency is reached (it should coat the back of a spoon, but not be solid).
Pour into a large jar with a tight-fitting lid and chill in the fridge for at least 1 hour. Serve when cold. Garnish with avocado cubes and chives or coriander.
Avocados are one of my favourite foods, so I was excited to find a recipe for Rawvocado Soup in Sarah Wilson‘s “Tuesday Eats: A Green Detox for Spring“. I made the soup today and I was thrilled with the results. It’s delicious, light, refreshing and healthy.