Creamy Avocado Coconut Soup
Juice of 2 lemons
chilled chicken stock
Salt and Pepper
chopped fresh parsley or cilantro
Halve the avocados and separate the pulp from the skin. Peel and dice the onion.
In a blender, mix the avocado pulp with the lemon juice and onion. Add the chicken stock and coconut milk.
Season with salt, pepper, chili powder, and blend to form a smooth puree. Place in the fridge to chill.
While the soup is chilling, prepare your garnish. Wash the cucumber and peel it if you’d like. Cut it in half and remove the seeds. Dice or slice thin.
When the soup is cold and you are ready to serve, give it another stir. Ladle into bowls, and garnish with cucumber and chopped fresh herbs.