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Thursday, August 31 2017

If tomatoes just aren't for you, this cool and creamy avocado gazpacho deserves a spot on your summer meal menu. Four whole avocados plus coconut milk, ginger, and basil make this recipe one chilled winter soup you won't want to miss!


4 - cups refrigerated unsweetened coconut milk
1/3 - cup fresh ginger, thinly sliced
1 - cup chopped fresh basil
4 - avocados, pitted, peeled and mashed
1/2 - cup fresh lime juice
1 1/2 - teaspoons kosher salt
Chili oil or olive oil


In a large saucepan bring coconut milk and ginger to a simmer. Remove from heat; add basil. Cover; let stand 1 hour. Strain milk, discarding solids. Chill at least 2 hours or overnight.

In a blender combine avocados and 1 cup of the strained coconut milk. Cover; blend until very smooth. Transfer to a large bowl. Whisk in remaining strained coconut milk, lime juice, and salt. Top with additional basil, chopped avocado, and chili oil or olive oil.
Nutrition Facts (Chilled Avocado Soup with Ginger & Basil)

Per serving: 150 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 387 mg sodium, 8 g carb., 5 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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