Oh, avocado, is there anything you can’t do? If you’re a fan of the tropical fruit, you’ve undoubtedly enjoyed it in guacamole and avocado pudding, or maybe you’ve been adventurous enough to try baked avocado eggs, avocado fries or avocado milk. Perhaps you’ve found other interesting uses for avocados, too. The bottom line is, avocado is an extremely versatile ingredient.
Case in point: this easy-to-make chilled soup, which is made satisfyingly creamy thanks to ripe avocados. It’s keto-friendly and takes just a few minutes to whip up, making it a great recipe for a quick lunch or dinner, paired with a sandwich (one with keto-friendly bread, of course). One spoonful and you’ll know the truth: avocados really can do anything!
2 ripe avocados
1/2 cucumber, chopped
1/2 cup sour cream
1 cup buttermilk
1/3 cup water
Juice from 1 lemon (or 2 Tbsp. lemon juice)
1 tbsp minced garlic
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp salt
Parsley for garnish
1. Mash avocados with a fork.
2. In a blender, add avocados and remaining ingredients and blend until smooth. If consistency is too thick, add more water.
3. Chill, then top with fresh parsley before serving.
Wondering if it’s acceptable to eat avocado at every meal? Read up on avocado’s nutrition benefits.