Chilled Avocado And Fresh Basil Soup
From asheats 16 years ago
- - to make
- Serves 4
This velvety soup makes a wonderful first course at an al fresco party. Serve it in small portions, perhaps in pretty dessert dishes or champagne glasses. It can be made up to a few hours ahead of serving time, set aside in the refrigerator and serve chilled.
Ingredients
- 2 large avocados shopping list
- 1 cup plain non-fat yogurt shopping list
- 1/2 cup canned diced tomatoes, undrained shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 1/2 cup fresh basil leaves, loosely packed shopping list
- 1/2 teaspoon sea salt shopping list
- 1/8 teaspoon cayenne pepper shopping list
- whole basil leaves for garnish, optional shopping list
How to make it
- Cut avocados in half and remove pits.
- Scoop the avocado out of the skin and place it in a blender or food processor.
- Add yogurt, tomatoes, lemon juice, basil leaves, salt, cayenne pepper and puree until smooth.
- Chill.
- Ladle into individual serving dishes and garnish each serving with a whole basil leaves.
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