Chilled Lemon Avocado Soup (83 )
Ingredients
Ingredients
| 2 tablespoons extra-virgin olive oil |
| 2 tablespoons fresh lemon juice |
| 600 ml low salt Massel® chicken stock |
| 1 teaspoon garlic powder |
| 1/2 avocado (peeled and cubed) |
| 600 grams zucchini (washed and cubed) |
| 2 tablespoons shredded lemon or thai basil leaves |
| salt and fresh ground pepper to taste |
| Garnish: |
| 2 tablespoons finely shredded yellow pepper |
| 2 tablespoons finely shredded red pepper |
| basil leaves |
Chilled Lemon Avocado Soup Directions
Heat a large deep fry pan add olive oil and garlic powder and gently mix through olive oil for a minute
Sauté zucchini on medium to low heat in the same pan- cook for 5 minutes until soft, gently add chicken stock and gently simmer for 3-4 minutes
Remove from heat let cool
Add lemon or Thai basil, avocado, salt and pepper to taste
Place soup in a blender and blend until completely smooth
When ready to serve stir in fresh lemon juice and garnish with basil leaves and chopped yellow and red peppers
Nutrition facts
Per Serving
| Fibers (g): | 2g |
