Chilled California Avocado Soup with Coconut Milk
- 2 tsp olive oil
- 1/2 medium yellow onion, finely chopped
- 1/2 large jalapeno pepper, seeds & membranes removed, and minced
- 2 cloves garlic, minced
- 1 tbsp minced fresh mint leaves
- 3 California avocados, peeled and cut into eights
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 1/2 cups vegetable broth
- 1/3 cup lite coconut milk
- 1/3 cup diced tomatoes (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- California avocados, peeled and cut into eights (3)
- Garlic (2 cloves)
- Jalapeno pepper, large (1/2)
- Mint, fresh leaves (1 tbsp)
- Tomatoes (1/3 cup)
- Yellow onion, medium (1/2)
- Canned Goods
- Coconut milk, lite (1/3 cup)
Vegetable broth (2 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Kosher salt (1/2 tsp)
- Olive oil (2 tsp)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published June 20, 2012 (8 months ago).
125 people saved this recipe.
