Chilled Avocado, Lemon and Basil Soup

 


2 avocados; peeled, pitted and roughly chopped

1 cup light coconut milk

1 cup low sodium veggie broth

Zest of 1 lemon

2 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon fresh basil leaves, chopped

1 teaspoon salt


Add all the ingredients to a blender and puree until very smooth.  Refrigerate for at least 2 hours.  Adjust salt and lemon juice if needed AFTER the 2 hours refrigeration. 

Serve with basil leaves for garnish.


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