Avocado soup with edible flowers
- Ingredients:
Soup:
- 300 gram of Salud's Avocado pulp
- Oliveoil
- Pepper and salt
- 3 dl vegetable or chicken broth (from a bouillon cube)
- fresh lime leaves
Topping:
- edible flowers
- Starter
- Cook the vegetable or chicken cubes first.
- Add the avocado pulp in a pan and add 1/3 of the bouillon and heat (do not cook) the soup (80 degrees).
- Season it with lemon leaves, olive oil, pepper and salt.
- Garnish with edible flowers
This soup can be eaten hot or cold as gazpacho!
Enjoy.
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