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🍽️ Refreshing Cold Avocado Cream Soup

232 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the watercress under running water.
  2. 2. Shake the leaves dry to remove excess water.
  3. 3. Pluck the leaves off the tough stems.
  4. 4. Set aside half of the leaves and store them in the refrigerator.
  5. 5. Roughly chop the remaining half of the watercress.
  6. 6. Pour the kefir into your blender jar.
  7. 7. Cut the avocados in half lengthwise.
  8. 8. Carefully remove the pits.
  9. 9. Scoop out the soft flesh from the avocado halves.
  10. 10. Add the avocado flesh to the kefir in the blender.
  11. 11. Add the roughly chopped watercress.
  12. 12. Blend all ingredients until smooth.
  13. 13. Pour the soup base into a bowl.
  14. 14. Place the bowl in the refrigerator to chill.
  15. 15. Pour boiling water over the tomato.
  16. 16. Remove the skin from the tomato as soon as it peels off easily.
  17. 17. Cut the peeled tomato into quarters.
  18. 18. Squeeze out the seeds and watery pulp.
  19. 19. Dice the firm flesh into small cubes.
  20. 20. Take the cold soup out of the refrigerator.
  21. 21. Stir orange juice into the soup.
  22. 22. Season with a pinch of salt to taste.
  23. 23. Add a few drops of Tabasco sauce.
  24. 24. Add a few drops of Worcestershire sauce.
  25. 25. Stir everything well until the spices are distributed.
  26. 26. Distribute the tomato cubes evenly among four soup bowls.
  27. 27. Pour the cold avocado soup over the tomato cubes.
  28. 28. Garnish the finished soup with the reserved watercress leaves.

Nutrition per serving