- Ingredients
- bell pepper (green)
- 1
- spring onions
- 2
- mint
- 4 sprig
- lemon
- 1
- avocados
- 2
- chicken stock
- 200 ml
- salt
- 1 dash
- pepper
- 1 dash
- yoghurt
- 200 ml
- Full ingredient details
- Timing
- Preparation Time:
- 15 minutes
- Waiting time:
- 120 minutes
- Cooking Time:
- 0 minutes
- Region of origin
- Caribbean
- This recipe:
- Serves:
- 4
- Viewed:
- 293 times
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- This recipe by:
- petra
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avocado soup
Ingredients
| bell pepper (green) | 1 | |
| spring onions | 2 | |
| mint | 4 sprig | |
| lemon | 1 | |
| avocados | 2 | |
| chicken stock | 200 ml | |
| salt | 1 dash | |
| pepper | 1 dash | |
| yoghurt | 200 ml |
Preparation
- Ensure the chicken stock is cold.
- Wash and cut half of a small bell pepper into small pieces. Cut the spring onions into rings. Cut the min leaves into pieces. Wash the lemon, then grate the peel.
- Peel and halve the avocado, and remove the stone.
- Mash (or puree) the avocado together with the bell pepper, spring onions, 2/3 of the mint leaves, 1 tablespoon of lemon juice, the cold chicken stock and 150 ml of the yoghurt. Season to taste with salt and pepper.
- Cover the soup with cling foil and leave in the fridge for 2 hours.
- Pour the cold soup into four soup bowls (or plates) and garnish with a dollop of the remaining yoghurt, some lemon peel, and the remaining mint leaves.
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