Chilled avocado and dill soup

A refreshingly tasty soup and easy to make. Include on your Christmas menu.

Video

Chilled avocado and dill soup

Ingredients

Serves 4

2 avocados
500 ml plain yoghurt
350 ml vegetable stock
2 spring onions, washed and finely sliced
½ bunch dill, finely chopped
1 tsp Dijon mustard
pinch salt
finely sliced spring onion or dill sprigs, for garnish
cracked black pepper, to taste

Method

Slice avocados in half, remove stones. Scoop flesh into a food processor or blender.
Add yoghurt, stock, spring onions, dill, mustard and salt.
Blend to a smooth consistency. Remove from blender and place in a bowl and refrigerate until chilled.
Serve in bowls, garnished with sliced spring onion and cracked black pepper.

Variation: Serve in chilled martini glasses with a chopped cherry tomato garnish.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1519kj
Protein 9.6g
Total fat 33g
- saturated fat 7.7g
Carbohydrates 6g
- sugars 5.9g
Fibre 6.3g
Sodium 183mg

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