I am an enthusiastic CrowdFarmer for a few years now. And was absolutely over the moon when a few months ago, they finally announced the availability of sustainable Spanish avocados from a small family farm in their collection.
And a few weeks ago, my box arrived. Absolutely lovely and this is one of the first recipes I cooked: Avocado soup: nice and creamy.
2 ripe avocados
1 tablespoon lemon juice
200 ml yogurt
800 ml vegetable stock
Some garlic (pressed)
2 tablespoons olive oil
Pepper and salt
Cut the avocados lengthwise around the kernel. Turn the halves apart. Remove the kernel and scoop out the flesh from the skin. Puree the flesh with lemon juice and yogurt. Add the vegetable stock, olive oil and garlic and puree again. Gently season to taste with salt&pepper and a few drop high quality extra virgin olive oil.
Optional: Garnish if you wish with fried and crumbled pancetta, or a few fried shrimps plus cucumber and tomato dices.
Tip: Serve the soup surprisingly differently in a cup and saucer with delicious Mediterranean bread