Chilled Avocado and Yogurt Summer Soup


17.6 fl oz FAGE Total 0%

3 large ripe avocados

Juice of one lemon

1 pint 2% milk 1 tbsp fresh coriander, chopped

¼ tsp freshly grated nutmeg

½ tsp chopped chives for garnish

A few drops of Tabasco sauce to taste

Salt and black pepper to taste

2.0 oz homemade croutons

  1. Peel and chop the avocado into chunks, then place into a food processor.
  2. Pour over the lemon juice; add the remaining ingredients and process until smooth.
  3. Refrigerate for at least two hours before serving.
  4. To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives.
  5. So simple, quick and delicious!
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