Avocado Soup with Tomato Salsa
This is one of my favorite recommendations for clients and was inspired during my time working with Dana James and Food Coach NYC … whether you’re indifferent to gazpacho, have had too much this summer or just want to try something light and refreshing (yet surprisingly filling!) – this is a perfect choice.
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.
This is also an easy find while eating out – especially at tapas or at Mexican restaurants. To complete the meal, pair with ceviche.
For best results chill for 1 hour and serve immediately. Serves 2.
- 1x avocado
- 1 persian cucumber
- ½ c cold water
- juice of ½ lime
- ½ c cilantro, washed and leaves removed
- sea salt
- cracked pepper
Using a high speed blender or vitamix, blend together the avocado, cucumber, water, lime juice until completely smooth and creamy (approximately 1 minute). 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.