This refreshing, cool spring soup is the ideal appetizer that will brighten up your day…!
The tahini dressing in this recipe is very diverse and can easily be used over a tossed green salad or over some steamed kale and quinoa.
Drizzle the dressing and swirl it over your cool soup, adding a dollop of rich Greek yogurt.
Chilled Avocado and Yogurt Soup
2 avocados, peeled and chopped
1-2 garlic cloves
6 spring onions, chopped
3 tablespoons fresh mint
3 tablespoons cilantro leaves
1¾ cups vegetable stock, chilled
1 lemon, juice
sea salt, to taste
freshly ground black pepper, to taste
1 cup Greek yogurt, whole
1. Place avocado, garlic, green onions, mint, cilantro, vegetable stock, and yogurt in a blender. Blend to a fine and smooth purée.
2. Stir in the lemon juice and season with salt and pepper to taste.
3. Chill well.
4. Ladle into bowls and add a swirl of the tahini dressing and a dollop of yogurt to float on top.
Serves 4 to 6 as a starter