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Chilled Vegan Avocado Soup with Mango-Corn Salsa

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Ingredients

Adjust Servings:
100 gr Avocado
300 gr Cucumber
160 gr Scallions
100 gr Corn kernels
50 gr Tomatoes
200 gr Mango
6 gr Coriander
½ tbsp Extra virgin olive oil
2 tbsp Lime juice
pinch Allspice
pinch Himalayan pink salt

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Chilled Vegan Avocado Soup with Mango-Corn Salsa

Features:
  • Dairy free
  • Gluten Free
  • Paleo
  • Vegan
Cuisine:

Light, creamy and refreshing vegan soup. Perfect lunch on a hot summer day!

  • 10
  • Serves 2
  • Easy

Ingredients

Directions

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If you use frozen corn kernels first of all take them out of the freezer and put required quantity into a bowl to get defrosted while you’re working with other ingredients.
Peel cucumbers and roughly chop them. Cut avocado into halves, remove the seed and scoop out its flesh. Chop scallions, both green and white parts.
Put prepared cucumbers, avocado, scallions and half of coriander in a blender. Add 100 mls water and 1 tbsp. of lime juice, blend until texture is smooth and creamy.
For salsa cut mango into small cubes, dice tomato and chop coriander finely. Put them into the bowl with corn, add olive oil, lime juice and mix all together.
Serve soup into 2 bowls and top each one with mango-corn salsa.

Steps

1
Done

If you use frozen corn kernels first of all take them out of the freezer and put required quantity into a bowl to get defrosted while you’re working with other ingredients.

2
Done

Peel cucumbers and roughly chop them. Cut avocado into halves, remove the seed and scoop out its flesh. Chop scallions, both green and white parts.

3
Done

Put prepared cucumbers, avocado, scallions and half of coriander in a blender. Add 100 mls water and 1 tbsp. of lime juice, blend until texture is smooth and creamy.

4
Done

For salsa cut mango into small cubes, dice tomato and chop coriander finely. Put them into the bowl with corn, add olive oil, lime juice and mix all together.

5
Done

Serve soup into 2 bowls and top each one with mango-corn salsa.

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