This is a fresh and delicious soup with corn and lemon juice. The wonderfully rich texture of the avocado is preserved in this thick and creamy soup, which has a consistency reminiscent of a chowder.
Ingredients Yield, 2 portions
2 ripe avocados
5 broccoli florets
8 cherry tomatoes
1 cup corn kernels
5 lettuce leaves
1/2 cucumber
2 teaspoons lemon juice
1 teaspoon sea salt
1 clove garlic (optional)
2.5 cups water
Preparation
Rinse and divide the vegetables into bite-size pieces and florets, and put them
in the blender. Add the water and blend until roughly mixed.
Divide the avocados into two halves, remove the stone, and scoop out the flesh
with a spoon and add to the blender. Sprinkle with salt, lemon juice and garlic powder.
Continue to blend the soup to creamy consistency. Add more water if needed.
Serving Suggestions
This avocado soup is best served fresh with a colourful, light salad.
*Avocado changes colour when opened and easily turns brown. Therefore, it is best
to place covered in the fridge with plastic wrap or, preferably, eaten fresh.
Tips
It is best to buy avocados when green and let them mature on the kitchen bench at home.
For best storage of a divided avocado, just sprinkle some lemon juice over the fruit, cover
it with plastic wrap and place it in the fridge. If your avocados are ripening too quickly you
can store them in the fridge to extend their shelf life.
