Chilled avocado and celery soup

Recipe from Svetlana

9384 views

Cooking time: 30 min

Servings 3

Chilled avocado soup is perfect for hot summer days. Add more ingredients to make the dish colored. Garnish with any fresh herbs or nuts. Season with your favorite spices.

Carrots

4,5 pcs.
Avocados

1,5 pcs.
Tomatoes

1,5 pcs.
Cucumbers

pcs.
Ginger root

1 pcs.
Celery

3 stalks
Celery root

1 pcs.
Sweet red pepper

1 pcs.
Sweet yellow pepper

1 pcs.
Garlic

1 cloves
Beet

to taste
Parsley

to taste
Salt, ground pepper

to taste

Calories

446 kcal
Protein

9.6 g
Fat

26.2 g
Carbohydrates

46.6 g

Rinse the following ingredients: carrot, ginger root, celery (root and stalks), beet. Then squeeze out the juice. Use blender.
Rinse avocados (set aside a part) and red sweet pepper. Chop coarsely. Then pour the juice in the blender jar and put chopped vegetables. Season with spices.
Cut the avocados, tomatoes, sweet yellow pepper and cucumber in a random shape. Rinse veggies before cutting. Place these ingredients in a blender. Puree until smooth.
Grind parsley. Pour this mixture into a bowl. Garnish if desired.