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Chilled avocado-lemongrass soup

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 ripe california avocados split and seeds removed
  • 1 stalk lemongrass, thinly sliced
  • 1/2 teaspoon lime zest
  • 1/4 cup lime juice
  • 1 1/2 cup milk, plus a bit more to thin as needed
  • 1/2 cup water
  • 2 cup small radishes, thinly sliced
  • 1 tablespoon cut chives
  • 3 tablespoon olive oil
  • 4 tablespoon lime wedges

Preparation

Baking Directions:

Peel the avocados and place in a blender container with lemongrass, lime zest, lime juice and ½ cup milk and blend until smooth; season to taste with salt and pepper and adjust the consistency with the remaining milk.

Strain the soup through a fine mesh sieve.

Serve in chilled soup bowls garnished with radishes, chives, olive oil and a squeeze of lime juice.