Creamy Avocado Soup

Name: Creamy Avocado Soup
Yield: 4 to 6 servings
Ingredients: 2 large ripe avocados, pitted and peeled; Juice of 1/2 lemon; 1 recipe Vegan Sour Cream (page 7); 2 cups rice milk, more or less as needed; 1 medium red bell pepper, finely chopped; 2 scallions, green parts only, thinly sliced; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh cilantro or parsley; 1 teaspoon ground cumin; 1/2 teaspoon good-quality curry powder; Salt and freshly ground pepper to taste

December 9, 2011

A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.

Recipe notes

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