Ingredients
- Soup:
- 4 c. strawberries, cleaned
- 1 ea. shallot, minced
- 3 T. olive oil
- 1 T. sesame oil
- 1 T. balsamic vinegar
- 1/4 t. white pepper
- 1/4 t. black pepper
- Pinch salt
- Garnish:
- 4 ea. whole wheat bread slices
- 1 ea. Avocados From Mexico
- 2 T. chives, minced
- Pinch salt
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Instructions
- In a blender, blend the strawberries, shallot, peppers, vinegar, sesame oil, olive oil and a pinch of salt for 3 minutes to obtain a smooth and light cream.
- Put the mixture in a bowl and cover with plastic wrap. Put it in the refrigerator for 30 minutes.
- While soup chills, prepare the garnish. Evenly distribute avocado on the 4 slices of bread. Drizzle olive oil atop the avocado and sprinkle chives.
- Once soup is chilled, evenly distribute into 4 bowls and serve with a slice of avocado bread.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
