Chilled avocado and basil cream soup with green pepper and coriander infused oil

Ingredients

1 large ripe avocado, peeled
1 zucchini, cleaned
half a medium cucumber, cleaned
a handful of fresh basil, cleaned
250-300 ml almond milk, unsweetened and unflavoured
juice of half a lemon
whole sea salt, just enough to taste
a few pinches of dried, powdered ginger
2 tablespoons extra virgin olive oil
1-2 teaspoons coriander infused oil (here’s how you can prepare it: place 2-3 teaspoons coriander seeds in a glass jar and add 150-200 ml extra virgin olive oil, seal and leave in a cool, dark place to infuse for about two weeks. You can either strain the oil or leave the coriander seeds in for a stronger flavour)
freshly ground green pepper, to taste
fresh chives, if desired, for garnish

Makes 2 servings.

Directions

Combine the avocado, zucchini, cucumber, basil, almond milk, lemon juice, salt, ginger and olive oil in a blender and blend on high until very smooth. Refrigerate for at least 15 minutes then ladle into bowls or dishes. Add a drizzle of coriander infused oil, sprinkle with some green pepper and garnish with chives if desired.

Posted in: chilled soups,condiments,gluten-free,savoury,soups,summer,vegetables

Tagged as: almond milk, avocado, coriander, cucumber, extra virgin olive oil, green pepper, zucchini