Happy Monday.
It was a glorious sunny weekend in Manhattan.
I spent all day on Saturday downtown at the Union Square Market where I loaded up on avocados, kale, collards and asparagus.
And all day Sunday with my family wandering around Central Park- passing the Great Lawn, Sheep’s Meadow, the reservoir and the lakes…climbing rocks and heading down trails- we were so deep inside the park that we couldn’t even hear a car or see any buildings…just pure trees, grass, fresh air, water and good ol’ Mother Nature.
It was a perfect weekend and a fabulous Mother’s Day spent with my amazing mother whom I miss already.
The sun was shining and it was in the 80’s…a bit hot in the sunshine but so nice and breezy. It was pure bliss- and a nice welcome to the summer weather that’s right around the corner.
I came home from a long day in the park and wanted to make a refreshing dish. I took one look at my food processor and the nice big bag of avocados on my counter and thought — chilled green soupy!
I swear it tastes better than it sounds.
It’s not like a green eggs n’ ham kinda thing.
So let’s make some soup, shall we?
This is my new favorite avocado soup recipe that was inspired by my cooking buddy Kirstin who made an incredible asparagus soup last week and totally gave me the yearning to whip this soupy doupy up. It’s nice n’ thick and creamy- full of yummy things like cashews, fresh herbs and green tea.
The super-ripe avocados makes it extra creamy and it’s best topped with a few diced chives and possibly another dollop of yogurt.
Trust me, the name ‘creamy’ rings true here as the dairy-free yogurt adds a smooth, rich touch.
Now don’t go thinkin’ this is some watery, chicken broth bland soup ’cause it’s not.
This is a belly chillin’-sun-shinin’-love-in-a-bowl-soup.
So go ahead whip out your food processor and be true to your inner avocado goddess. You know you’ve got one.
You can easily make it tonight with a quick trip to the market, guys and gals- I assure you- it’s a green winner.
Ingredients
- 3 large ripe avocado peeled, pitted and chopped
- 2 cups plain dairy-free yogurt such as SoDelicious
- 1/3 cup cashews
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup vidalia onion chopped
- 1 Tbsp. white balsamic vinegar
- 1 cup green tea brewed and chilled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- 2 chives finely chopped
Instructions
-
In a food processor, combine avocado, yogurt almonds, cilantro, onion, balsamic vinegar, green tea, sea salt and pepper; pulse until smooth.
-
Remove from blender; transfer to a bowl and cover. Place in the refrigerator for 2 hours.
-
Ladle soup into four bowls; serve chilled. Garnish with chives.
Levelly so amazing dish. wish to make it.
This looks amazing! I hope you don’t mind, but I chose it to be featured on my recipe roundup tomorrow called “Food Feature Friday” — I can’t wait to make it!
Thank you so much! Enjoy Lindsey.
Love adding cashews to smoothies for creaminess. Can’t wait to try it in soups! And Union Square Market is one of my favorite places in the world!!! We are moving to Manhattan next month and I dream about our weekly visits!
Hello,
I posted your recipe on our FB page. One of our fans has a question — “Any sub for green tea that you could suggest-would black tea work?”
Thanx for taking time to answer 😉
Thank you!! Yes, I just responded to your question on your FB page. Thanks!!
I’m trying to go dairy-free and this soup sounds ahh-mazing! Can’t wait to try!
Thanks Angela; enjoy and let me know how you like it!
Gorgeous soup and food photography Amie and the cashews are such an intelligent idea, fantastic! Thank you for sharing!
Awe; you are too kind. Thank you Lisa; enjoy darling.
xoox
Beautiful photos! I’ve had no luck with dairy free yogurts. How many servings?
Thanks Jen; this serves 4 as mentioned right in the recipe…it’s quite small but hope you can read it. I love the SoDelicious dairy-free Greek yogurt too.
Enjoy!!
Sorry, I couldn’t pick it out from the phone! Never saw that yogurt around here.
This looks so pretty; I’d love to dive in!
Thanks Alta; enjoy darling. I’d love to dive in too! Bring your swimsuit, hehe…
I like avocados and cashews. But I love dairy 🙂 Oops. I know I eat too much of it but I like yogurt, cheese, and even cottage cheese and ricotta. And my life is too short 🙂
Nice picture skills Amie.
Thank you Maria; so great to hear from you! Happy to hear you like this recipe and thank you for your kind words about my photography. xoox Enjoy your Monday!
Great idea adding cashews to the soup! I’ve used green tea in place of vegetable broth in various dishes and I love seeing it here. It really adds a nice herbal-y floral flavor.
Thanks Val; hope you enjoy it. It’s delish and can’t wait to make it again soon. Have a wonderful day!