Avocado and grapefruit 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