Some things go so well together that, after they are paired for the first time, you can never think them apart. Like a couple that seemed destined to meet one another, or bread and butter, or avocados and tahini. Yes, you got that last one right. Avocados have slipped into our collective subconscious as the base for spicy Mexican dips or fancy open toasts of the brunch craze. Separate them from their typical companions and you will discover that, in tahini they find a rare and fascinating ally.
This refreshing, cool spring soup is the ideal appetizer that will brighten up your mood and set up your taste buds for exciting experiences. The garlic works fantastic with the fresh, thick cilantro leaves for some strong, first notes that will rock your palate, before the lemon steps in to accompany the creamy wholesomeness of the green fruit with the rich heart and the unique taste. With more than 20 vitamins and minerals, avocado has been stealing the culinary spotlight for many years now, becoming the protagonist in new and refreshing combinations such as this one.
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, however, once you drizzle and swirl it over your cold soup, together with a dollop of rich Greek yogurt, you will need nothing more than second helpings.
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