It’s a coincidence that I have two avocado posts one after another. I actually made that guacamole about six weeks ago, but only got around to posting it two days ago and now another avocado recipe is coming right away. I was thinking of waiting a few more posts before blogging about this one, but it’s too good not to share. The weather is getting warmer here in Toronto, it’s ok to not even wear a jacket now and then, and this soup is just a perfect lunch to cool off in the middle of a suddenly warm day. It’s light, it’s refreshing, it’s delicious, creamy, luscious and filling soup, that’s extremely easy to make. I just bought a bag of five small avocados and used one for this dish, so I think I’ll be making it four more times in the near (very near) future. It’s basically two ingredients: avocado and kefir, which is kind of like a Russian version of drinking yogurt, although not quite like it. You can usually find it in an organic section of almost any supermarket or you can substitute it by buttermilk or very thin plain yogurt.
recipe adapted from carina-forum
- Avocado – 1 small
- Red onion – 1 tablespoon chopped (1/4 small onion)
- Lemon juice – 1 to 2 tablespoons
- Cilantro – 2 tablespoons chopped
- Kefir – 200 ml (or more)
- Red pepper flakes – 1/2 teaspoons
- Salt, pepper
– Combine all the ingredients in a food processor.
– Process until smooth.
– Add more kefir if the soup is too thick.
– Add more lemon juice if kefir is not acidic enough.
I use this brand of kefir, it’s my favourite. It’s slightly carbonated and has this “champagne” effect, so the foil top is blown up a little bit; it actually means that the drink is fresh, not the opposite.