This velvet, spicy avocado chilled soup its delicious and very easy to prepare. Its also the only soup I can eat when its 30 degrees outside. I serve this fresh soup with some cottage cheese my favorite summer lunch 🙂
INGREDIENTS 2 servings:
- 1 big avocado
- bunch arugula
- 0,5 l buttermilk
- salt
- pepper
- bunch mint
- cottage cheese
Combine ingredients (but cottage cheese) in a blender, and process until smooth. Refrigerate 2 hours or until for the night, serve with cottage cheese, fresh mint, and black pepper.
Ten post dostępny jest także w języku: Polish
