Grapefruit avocado soup
Instructions
Passed in the mixer 15 cl of grapefruit juice, avocado cut into pieces (preserved apart from the stones), yoghurt, salt and coriander.
Put the mixture into a soup tureen, add the rest of the grapefruit juice and avocado pits.
Leave in the freezer for at least 5 hours (or overnight).
The stones will prevent avocado from turning black.
Serve cold soup garnished with lemon slices.
Ingredients and dosing for 6 persons
- 70 cl of grapefruit juice
- 3 ripe avocado peeled and cut into pieces
- 15 cl of yoghurt white whole
- Salt
- 1 tablespoon of coriander
- 1 lemon into small slices