Fresh Lemon Avocado Soup (No-Cook & Creamy)

2. Peel the garlic clove and mince it very finely to ensure it blends smoothly and doesn’t overpower the soup.

3️⃣ 🍋 Combine Base Ingredients

3. Add the minced garlic, lemon juice, yogurt, salt, and pepper to the blender along with the avocado.

4️⃣ ⚙️ Blend

4. Blend until the mixture is thick, smooth, and homogeneous. Scrape down the sides of the blender as needed for even texture.

5️⃣ 🫒 Emulsify

5. With the blender running on low speed, drizzle in the olive oil gradually to create a creamy, emulsified texture.

6️⃣ 🥣 Adjust & Chill

6. Taste the soup and adjust the salt, lemon, or pepper to your preference. Blend again briefly if needed.
7. Serve immediately, or chill in the refrigerator for 30 minutes for a cooler soup. Cover tightly with plastic wrap to prevent oxidation.

💡 Tips & Variations

See more on the next page

Advertisement

←Previous pageNext page→