Chilled avocado soup with Greek yogurt makes the perfect summer soup. Its cold feel allows it to refresh the pallet, and its distinct and thick texture permits it to be heavier than other soups. People generally use this soup at the beginning of a meal as an appetizer.
17.6 fl oz Deca & Otto plain Greek yogurt
3 large ripe avocados
Juice of one lemon
1 pint 2% milk
1 tablespoon fresh coriander, chopped
¼ teaspoon freshly grated nutmeg
½ teaspoon chopped chives for garnish
A few drops of Tabasco sauce to taste
Salt and black pepper to taste
2 oz. homemade croutons
Peel and chop the avocado into chunks, then place into a food processor.
Pour over the lemon juice; add the remaining ingredients and process until smooth.
Refrigerate for at least two hours before serving.
To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives. So simple, quick and delicious!
To make the homemade croutons, simply take a thick slice of your favorite (crusty cottage loaf or crusty olive bread) and cut into bite-size pieces. Place onto a baking sheet, drizzle then with some olive oil and bake until golden brown.