CREAMY AVOZPACHO SOUP: A keto vitamix chilled soup recipe

This is a must try for avocado lovers.  It's great for eating on hot summer days and requires NO COOKING! Yay! It is fast to make too. 
We have been in a heatwave for a long time in Pennsylvania.  This is a great cold and refreshing soup that lasts several days in the refrigerator. 

This is not a science.  Basically, you start with one avocado per cup of bone broth, go ahead and thin it up with more bone broth too. You can add any ingredient ratio, depending on your liking.  Do not omit the lime juice, as it keeps it from browning for several days.

2 Avocados
2 C bone broth
Juice of one lime
3 cloves garlic
1 small red onion, diced
1 med cucumber, diced
2 poblano peppers, cleaned and diced 
1 cup diced tomatoes (I use grape or plum, chopped) 
1 stalk celery, diced
dash of cilantro
salt and pepper
Put the avocados, bone broth, lime juice and garlic in the Vitamix (or ninja or another high-speed blender) and take it for a spin until smooth.
If you want it thinner, add more broth or even water or ice cubes.

Pour into a storage vessel (I use an 8 cup canning jar, it sits nicely in the fridge and doesn't take up as much room as a bowl would).

Add your chopped veggies and spices.
Chill and enjoy

I use my manual food processor to chop the veggies because I have more control over the size in there.  The food processor and Vitamix always end up too un-uniform and or too small. I use this thing almost daily in my kitchen.

I have had this last three days in the refrigerator without getting brown, It may last even longer, but we eat it to fast to know if it lasts longer.

I jar some up in small jars to take to work. 


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