This vegan soup features avocado, tofu, lemon, and parsley; all blended into a refreshing, creamy potage. It’s a delicious cold soup to serve on a hot summer day! Blending the avocado and tofu together makes it super creamy, plus the fresh parsley and basil add to the pretty green color. YUM!
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
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 salt
1⁄8 teaspoon cayenne pepper
1 clove garlic, chopped
Water, if needed
Chopped fresh chives or parsley, for garnish (optional)
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 or parsley and serve.
Ingredients
Directions
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
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 salt
1⁄8 teaspoon cayenne pepper
1 clove garlic, chopped
Water, if needed
Chopped fresh chives or parsley, for garnish (optional)
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 or parsley and serve.
