We have the ideal recipe to get you through even the hottest summertime! Dill gives the dish a unique and delicious flavor variation, but if you can’t find any, just substitute chives. This can be made a day in advance and stored in a sealed jar in the refrigerator. Yogurt can be used in place of coconut milk if you’re not vegan. If you have a busy routine, this is also one of the best recipes to make. It is easy, and less time-consuming.
Here is the detailed soup recipe for the Cold Avocado:
Ingredients
- 3 inches (7 cm) of cucumbers, cleaned, and chopped into tiny chunks. 2 avocados, peeled and pitted.
- 1 cup of iced water
- 50 ml of coconut milk
- 4 tablespoons of lemon juice
- Drops Tabasco, 4-8
- a number of chopped chives
- 2 ice cubes and 3 dill stalks
- 1/tsp. salt
For Serving
- Olive oil should be added as you serve.
- Dill and chives are roughly minced into 1/4 cup of toasted pumpkin seeds.
Instructions
- The ingredients should all be added to a food processor or blender.
- Mix it thoroughly to make it creamy. keep blending until it reaches the desired consistency.
- Serve right away in glasses or bowls, or keep it cold in the refrigerator until you’re ready to serve.
- Add a drizzle of olive oil, roasted pumpkin seeds, onions, and dill on top.
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