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| Roasted Garlic Avocado Soup with Herbed Yogurt Crackers |
"Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers."
Ingredients :
- 1 1/2 tablespoons crushed garlic
- 4 tablespoons avocado oil
- 2 cups avocado, pitted and scooped from shell
- 1 cup cucumber, cut into 1/2-inch slices
- 2 1/4 cups So Delicious® Dairy Free Cashew Milk
- 3/4 cup So Delicious® Dairy Free Coconut Yogurt, Plain
- 4 1/2 teaspoons cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon ground white pepper
- 3 tablespoons chopped roasted cashews
- Herbed Yogurt Crackers:
- 1 3/4 cups almond flour
- 1 tablespoon organic granulated sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 tablespoons cold vegan butter (soy-free), like Earth Balance®, cut into 1/2-inch pieces
- 1 cup So Delicious® Dairy Free Original Yogurt, Plain
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dried herbs (oregano, rosemary, tarragon)
- 2 teaspoons kosher salt
Instructions :
| Prep : | Cook : 4M | Ready in : |
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- In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
- Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
- Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
- Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
- Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
- Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
- Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
- Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
- Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
- Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
- Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.
Notes :
- Soup can be stored, refrigerated, for a couple days. If it begins to brown, add a bit more vinegar and mix.
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