| Ingredients
2 large or 3 small perfectly ripe Avocados
2/3 cup Yogurt
3 or more cups Vegetable broth
1 tbsp. fresh Coriander leaves
1 tsp. Salt
1 tbsp. fresh Lime juice
Pepper or a few drops of Tabasco
For Garnish:
Chopped Green onions
Freshly chopped Coriander leaves (cilantro)
Fresh Tomato, peeled, seeded and cubed
Tortilla chips |
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| Procedure
Cut the avocados in half, remove pits and scoop out the flesh with a spoon. Place in a blender, add yogurt, half the broth, coriander, salt and lime juice. Puree until smooth and creamy. Transfer to a pot and blend in the remaining stock, or as much as you like for your desired consistency. If serving hot, reheat over very low heat, making sure the soup does not boil. If serving chilled, refrigerate at least 1 hour before serving.
Serve sprinkled with a little garnish in each bowl and place tortilla chips on the table or around each serving bowl.
Serves 4 |
