1

ABOUT THE RECIPE:

This refreshing chilled soup is a welcome first course on a hot day and also substantial enough to serve as a main dish. Blending avocado and tofu together creates a creamy texture, while the parsley contributes a fresh taste and stunning green color. Be sure to make this soup at least three hours ahead of time so it has plenty of time to chill before serving.

Makes 4 servings

2

INGREDIENTS:

14 to 16 ounces soft regular or silken tofu, drained
1⁄2 cup unsweetened dairy-free milk, plus more as needed
1 ripe avocado, pitted, peeled, and chopped
1⁄3 small sweet onion, chopped
1⁄3 cup (lightly packed) chopped fresh parsley
4 to 6 fresh basil leaves
2 teaspoons brown sugar
1 to 2 teaspoons extra-virgin olive oil (optional)
1 teaspoon balsamic or red wine vinegar
1 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon sea salt
1⁄8 teaspoon cayenne pepper
1 clove garlic
Water, if needed
Chopped fresh chives, for garnish (optional)

3

INSTRUCTIONS:

Put the tofu, dairy-free milk, avocado, onion, parsley, basil, brown sugar, optional oil, vinegar, lemon juice, salt, cayenne, and garlic in a blender. Process until smooth and creamy. If the soup is too thick, add a small amount of water or more dairy-free milk, 2 to 3 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition. Pour the soup into a large bowl. Cover and refrigerate for 3 to 6 hours.

To serve, ladle the soup into four chilled bowls. Garnish with chopped fresh chives. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

This refreshing chilled soup is a welcome first course on a hot day and also substantial enough to serve as a main dish. Blending avocado and tofu together creates a creamy texture, while the parsley contributes a fresh taste and stunning green color. Be sure to make this soup at least three hours ahead of time so it has plenty of time to chill before serving.

Makes 4 servings

2

INGREDIENTS:

14 to 16 ounces soft regular or silken tofu, drained
1⁄2 cup unsweetened dairy-free milk, plus more as needed
1 ripe avocado, pitted, peeled, and chopped
1⁄3 small sweet onion, chopped
1⁄3 cup (lightly packed) chopped fresh parsley
4 to 6 fresh basil leaves
2 teaspoons brown sugar
1 to 2 teaspoons extra-virgin olive oil (optional)
1 teaspoon balsamic or red wine vinegar
1 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon sea salt
1⁄8 teaspoon cayenne pepper
1 clove garlic
Water, if needed
Chopped fresh chives, for garnish (optional)

3

INSTRUCTIONS:

Put the tofu, dairy-free milk, avocado, onion, parsley, basil, brown sugar, optional oil, vinegar, lemon juice, salt, cayenne, and garlic in a blender. Process until smooth and creamy. If the soup is too thick, add a small amount of water or more dairy-free milk, 2 to 3 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition. Pour the soup into a large bowl. Cover and refrigerate for 3 to 6 hours.

To serve, ladle the soup into four chilled bowls. Garnish with chopped fresh chives. Serve immediately.

Green Goddess Summer Soup
Watch me prepare this refreshing, chilled soup on YouTube!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
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