Ingredients:

  • 3 ripe avocado, peeled, pitted and chopped
  • 2 cups plain dairy-free yogurt such as So Delicious
  • ⅓ cup cashews
  • ⅓ cup finely chopped fresh cilantro
  • ⅓ cup vidalia onion, chopped
  • 1 Tbsp. white balsamic vinegar
  • 1 cup green tea, brewed and chilled
  • 1 tsp. sea salt
  • ¼ tsp. freshly ground white pepper
  • 2 chives, finely chopped

Directions:

  1. In a food processor, combine avocado, yogurt almonds, cilantro, onion, balsamic vinegar, green tea, sea salt and pepper; pulse until smooth.
  2. Remove from blender; transfer to a bowl and cover. Place in the refrigerator for 2 hours.
  3. Ladle soup into four bowls; serve chilled. Garnish with chives.