Ingredients
- 2 large ripe avocados
- 1 small onion, peeled and roughly chopped
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 3 ¾ cups AVM Broth
- 1 tbsp apple cider vinegar
- Dulse or kelp
- For the salsa:
- ½ purple onion, finely chopped
- 2 tomatoes, chopped
- 1 jalapeño pepper, de-seeded and finely sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp apple cider vinegar
- Dulse or kelp
Chilled Avocado Soup with Tomato Salsa
Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the AVM Broth.
Add the rest of the AVM Broth and blend again till very smooth.
Add the vinegar and season to taste.
Pour into a bowl and cover.
Let chill for at least 15 minutes.
In a separate bowl combine all the salsa ingredients.
Garnish the soup with the salsa and serve.