Chilled Coconut Avocado Soup
This Chilled Coconut Avocado Soup is raw, clean, and refreshing. It’s a perfect first course for your summer dinner party. It uses just 3 ingredients and is extremely easy to make.
Servings: 4 servings
Equipment
- High Speed Blender
Ingredients
- 8 ounces young coconut meat (230 grams)
- 5 ounces avocado 150 grams
- 2 cups coconut water
- 1 Tablespoon lemon juice (optional)
Instructions
- Blend all ingredients together in a high-speed blender until smooth and consistent, about 1 minute. Serve or chill immediately.
Notes
Be sure to use coconut water, not coconut milk.
If you plan to store the soup before serving you should use include the optional lemon juice. This will prevent the top layer of the soup from turning brown, as is natural with avocados.
If the soup is much thicker after chilling, you may want to stir in a few tablespoons of coconut water to thin it out as you like.
If you plan to store the soup before serving you should use include the optional lemon juice. This will prevent the top layer of the soup from turning brown, as is natural with avocados.
If the soup is much thicker after chilling, you may want to stir in a few tablespoons of coconut water to thin it out as you like.