Chilled Avocado Coconut Soup
Tangy, spicy, creamy. And super simple. The hardest part is chopping the onion – unless you have a Cuisinart or other device for that, and then there is no hard part. This recipe makes about six servings. Leftover soup stores well for two days.
- 2 ripe avocados
- 1 medium size yellow onion
- Juice of two lemons or 6 tbsp ready-made lemon juice
- 2 cups bone broth or other broth or stock
- 1 1/4 cups full fat coconut milk
- Salt and pepper to taste
- Chili powder to taste
- 4-inch piece of cucumber, peeled (this is enough for two servings)
- Cilantro or parsley for garnish
- Large mixing bowl
- Food processor or blender
- Measuring cups and spoons
Assemble your ingredients. Juice the lemons. Peel and chop the onion. Halve the avocados, remove pit and peel. In food processor or blender, pulse the avocado, onion and lemon juice until smooth, working in batches if necessary. I have a 2-cup Magic Bullet, so I do it in two batches, pouring each batch into the large mixing bowl.
In the large mixing bowl, add the broth and coconut milk to the pureed onion, avocado and lemon juice. Add the salt, pepper and chili powder, whisk and taste, adding more flavorings as needed. Chill in the refrigerator for at least one half hour. While it chills, cut the cucumber in half lengthwise, scoop out the seeds and slice. Serve the soup well chilled, garnishing with a little cilantro or parsley, and cucumber slices.
I garnished it here with just a few cucumber slices, but have the rest of the cucumber available, it’s a wonderful flavor combination!