If your blender doesn’t get the soup silky-smooth, add up to 1/4 cup more water and blend some more. Press a piece of plastic wrap on the surface of the soup as it chills to help prevent browning.
3 ripe avocados, peeled and chopped
1 (12-oz.) pkg. silken tofu, drained
2 cups water
2 cups chopped romaine lettuce
1 cup frozen green peas, thawed
3 tablespoons fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon kosher salt
3/4 teaspoon black pepper, divided
1/4 cup chopped tomato
1/4 cup chopped yellow bell pepper
2 tablespoons chopped scallions
1 tablespoon extra-virgin olive oil
Added sugars 0g
Calcium 7% DV
Potassium 31% DV
How to Make It
Combine avocados, tofu, 2 cups water, lettuce, peas, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes. Transfer to a large bowl; cover with plastic wrap, and chill until ready to serve, up to 30 minutes.
Toss together tomato, bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl. Ladle soup into 4 bowls. Top with tomato mixture, and drizzle evenly with olive oil. Serve chilled.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.