A recipe I spotted in an issue of Cooking Light inspired me to invent my own kind of avocado soup. As I normally do with recipes, I took a look at the ingredients listed, jotted down a few of these along with my own ideas for what to try, and started sculpting this raw green goodness in my beloved mini-cuisinart. Here's how it went down:
- 2 ripe avocados
- 1 can kidney beans
- 1/2 cup plain yogurt
- some veggie broth (enough to get the desired texture)
- 1 seeded and chopped jalapeño
- 2 crushed garlic cloves
- a whole lotta cilantro
- a big splash of lime juice
- 1/2 diced red onion, for garnish
* tip: leave one of the avocado pits in your serving/storage bowl to keep the soup from browning too much. Also, cover the surface of the soup entirely with plastic wrap, for the same reason.
I ate my soup for lunch all this week and it was amazing. It's incredibly nourishing and satisfying. With every day that passed the flavors mingled and intensified beautifully.
I was very sad to see it all go so fast (down the hatch).