Chilled avocado and dill soup
A refreshingly tasty soup and easy to make.
500 ml plain yoghurt
350 ml vegetable stock
2 spring onions, washed and finely sliced
½ bunch dill, finely chopped
1 tsp Dijon mustard
finely sliced spring onion or dill sprigs, for garnish
cracked black pepper, to taste
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]|
|- saturated fat||6.8g|