Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion (finely chopped)
  • 1/2 large jalapeno pepper (seeds & membranes removed (if desired), and minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon minced fresh mint leaves
  • 3 California avocados (peeled and cut into eights)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 2 1/2 cups vegetable broth
  • 1/3 cup lite coconut milk
  • 1/3 cup diced tomatoes (optional)

Instruction

  • Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and jalapeno pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes. Stir in the mint. Let cool slightly.
  • Place the avocados in a food processor or heavy-duty blender, along with 1½ cups vegetable broth. Pulse until finely chopped.
  • Add the remaining broth, along with the onion mixture, salt and pepper. Blend until smooth.
  • Pour the soup into a medium-sized bowl and stir in the lite coconut milk.
  • Cover the soup and refrigerate for at least 1 hour. Serve chilled, topped with diced tomatoes (if desired).