Chilled avocado soup

Ingredients

• 1 small potato
• 2 glasses vegetable broth (400 ml)
• 2 avocados
• Juice of ½ lemon
• 1 glass soy milk (200 ml)
• 1 garlic clove
• 1 ripe tomato
• A few drops of soy sauce
• Ground white pepper
• Salt
• A few walnuts (optional)

Missing an ingredient?

• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of potatoes
• What to use instead of soy sauce
• What to use instead of tomatoes

Instructions

1. Peel the potato, cut it in half and boil it in the broth until soft.
2. Cut the avocados in half lengthwise, remove the pits and scoop out the flesh with a spoon. Put it in a blender jar and drizzle it with the lemon juice so it doesn't darken.
3. Add the soy milk, the cooked potato, the peeled garlic, a pinch of pepper, a few drops of soy sauce and a few grains of salt. Blend into a smooth puree.
4. Gradually add the broth the potato cooked in, until it's as thick as you like.
5. Cover the container well and refrigerate until well chilled, at least an hour.
6. Peel the tomato and chop it very finely. When serving, top with the tomato and, if you like, a few walnuts.

Nutrition facts

Approximate, per serving (about 304 g). Calculated with data from USDA FoodData Central.