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