Roasted Garlic Avocado Soup with Herbed Yogurt Crackers Popular Recipes

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Roasted Garlic Avocado Soup with Herbed Yogurt Crackers

"Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers."

Ingredients :

• 1 1/2 tablespoons crushed garlic
• 4 tablespoons avocado oil
• 2 cups avocado, pitted and scooped from shell
• 1 cup cucumber, cut into 1/2-inch slices
• 2 1/4 cups So Delicious® Dairy Free Cashew Milk
• 3/4 cup So Delicious® Dairy Free Coconut Yogurt, Plain
• 4 1/2 teaspoons cider vinegar
• 1 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 3 tablespoons chopped roasted cashews
• Herbed Yogurt Crackers:
• 1 3/4 cups almond flour
• 1 tablespoon organic granulated sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 tablespoons cold vegan butter (soy-free), like Earth Balance®, cut into 1/2-inch pieces
• 1 cup So Delicious® Dairy Free Original Yogurt, Plain
• 1 tablespoon toasted sesame seeds
• 1 tablespoon dried herbs (oregano, rosemary, tarragon)
• 2 teaspoons kosher salt

Instructions :

Prep :	Cook : 4M	Ready in :

• In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
• Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
• Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
• Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
• Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
• Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
• Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
• Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
• Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
• Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
• Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.

Notes :

• Soup can be stored, refrigerated, for a couple days. If it begins to brown, add a bit more vinegar and mix.

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