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Creamy Chilled Avocado Soup
Posted By Nava On May 27, 2011 @ 12:15 pm In Cold Summer Soups | No Comments
A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like. Adapted from Vegan Soups and Hearty Stews for All Seasons .
Serves: 4 to 6
Finely dice enough avocado to make 1 cup, then mash the remainder well. Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.
Stir in the sour cream or cashew cream, then enough rice milk to give the soup a slightly thick consistency. Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.
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URL to article: http://www.vegkitchen.com/recipes/soups-for-all-seasons/cold-summer-soups/creamy-chilled-avocado-soup/
URLs in this post:
 Image: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/avocado-quesadillas/attachment/avocado-4/
 Vegan Soups and Hearty Stews for All Seasons: http://www.vegkitchen.com/navas-books/vegan-soups-and-hearty-stews-for-all-seasons/
 Vegan Sour Cream: http://www.vegkitchen.com/recipes/vegan-sour-cream/
 Cashew Cream: http://www.vegkitchen.com/recipes/savor-and-flavor/simple-sauces/cashew-cream/
 cold summer soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/cold-summer-soups/
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