Chilled Lemon Avocado Soup (84 )
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
600 ml low salt Massel® chicken stock |
1 small, finely chopped shallot |
1 clove garlic, finely minced |
1 avocado (peeled and cubed) |
550 grams zucchini (washed and cubed) |
2 tablespoons shredded lemon or thai basil leaves |
salt and fresh ground pepper to taste |
Garnish: |
2 tablespoons chopped, roasted almonds (skin on) |
2 tablespoons finely shredded red pepper |
basil leaves |
Chilled Lemon Avocado Soup Directions
Heat oven to 180C lightly toast almonds in the oven for 15 minutes remove and cool
Heat a large deep fry pan add olive oil garlic and onion and lightly sauté until they are transparent
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 roasted almonds
Nutrition facts
Per Serving
Fibers (g): | 4g |