I posted an avocado soup recipe a short while ago and used cashews to thicken and watercress for flavour… it turned out okay although perhaps in retrospect I should have used more watercress. This is a variation using avocado & pistachio with dill for flavour and for me this is a better marriage – fresh dill perfectly complementing the delicate, creamy taste of avocado – let me know what you think.
1 large ripe avocado
4 tablespoons unsalted pistachios
2 tablespoons chopped fresh dill
1½ cup coconut or almond milk (unsweetened)
Pinch of salt
- Put all ingredients in blender and blitz until smooth
- Add more milk if soup is too thick