Avocado Soup with Tomato Salsa
This is one of my favorite recommendations for clients. It’s that perfect summer lunch - light, refreshing and cold. It’s also surprisingly filling!!
The avocado makes this chilled soup a nutritional double threat - the anti-inflammatory monounsaturated fats improve mental sharpness while up-regulating phase II detox in the liver - win / win.
For best results chill for 1 hour and serve immediately. Serves 2.
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Ingredients:
1x avocado
1 persian cucumber
½ c cold water
juice of ½ lime
½ c cilantro, washed and leaves removed
cayenne
sea salt
cracked pepper
Blend together the avocado, cucumber, water, lime juice until completely smooth and creamy (approximately 1 minute) in a high speed blender. Add cilantro (except a couple of leaves for garnish), salt, cayenne and peppers to taste. Place in refrigerator and let cool for at least 1 hour (and up to 6-8 hours).
For the tomato salsa –
1 c Mixed heirloom cherry tomatoes
2 radishes, thinly sliced with a mandoline
¼ red onion, thinly shaved
2 tbsp lime juice
For the tomato salsa – toss together all ingredients and add sea salt and cracked pepper to taste.
To serve top the chilled soup with tomato salsa. Garnish extra cilantro leaves. Optional: serve with seared scallops or a side of white fish ceviche, you can find the recipe here.