Chilled Avocado Soup
Ingredients
- 2 avocados
- 3 cups mineral or seltzer water plus maybe more for thinning the soup, if needed
- 1 lemon juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup jicama, for garnish peeled and shredded
- 2 tbsp capers, for garnish
- 1/3 cup alfalfa, beet or broccoli sprouts, for garnish (optional)
Instructions
- Scoop the flesh out of the avocados and place it in the blender with the mineral water, lemon juice, olive oil and salt and pepper. Blend until smooth.
- Chill in the fridge for at least one hour, ideally two. Garnish with the rest of the ingredients and serve chilled.