Dairy-Free Creamy Avocado Soup

3.5 from 11 ratings

I swear it tastes better than it sounds — it’s not like a green-eggs-and-ham kind of thing. So let’s make some soup, shall we? The super-ripe avocados make 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. See all soup recipes. Click here to see 7 No-Cook Summer Soups.

Servings

servings

Ingredients

3 ripe avocados, peeled, pitted, and chopped
2 cup plain dairy-free yogurt
1/3 cup cashews
1/3 cup finely chopped cilantro
1/3 cup chopped vidalia onion
1 tablespoon white balsamic vinegar
1 cup green tea, brewed and chilled
1 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
2 chives, chopped finely

Directions

In the bowl of a food processor, combine the avocados, yogurt, cashews, cilantro, onion, balsamic vinegar, green tea, sea salt, and pepper. Pulse until smooth. Remove from the blender, transfer to a bowl, and cover. Place in the refrigerator for 2 hours. Ladle soup into 4 bowls and serve chilled. Garnish with the chives.