A study in green

By Sagegreen
June 30, 2011
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Author Notes: A simple base recipe for a velvety bright chilled soup combines avocado, lime and almond milk. Fresh garbanzo beans give some texture and protein. For an enhanced flavor profile add in a third cup of English cucumbers and two scallions. Sunflower seeds could be substituted for pistachios. Sagegreen

Serves: 2

  • 5 ounces mashed avocado
  • 1 ounce fresh lime juice
  • pinch of pink Himalayan salt, freshly grated if possible
  • 1/4 cup fresh garbanzo beans
  • 8 ounces unsweetened almond milk
  • small handful of crushed pistachos
  • sprigs of dill (bronze dill featured here)
  1. Squeeze the lime juice over the avocado. Add to a blender with salt, beans, and almond milk. Process until smooth. Test for desired seasoning and thickness. Adjust.
  2. Scoop into small bowls. Garnish with pistachios and dill.

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