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
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!