‘This soup is served cold. It’s so rich and creamy that I absolutely will not be sharing it. It is very filling and satisfying. It tastes like it took a long time, but it’s actually very quick and easy!
2 very ripe small avocados (the ones I used were about 80 g each)
3 green onions
2/3 cup orange bell peppers
1/2 cup chickpeas
1/2 cup corn
1/2 of a tomato, diced
1 cup unsweetened almond milk
1/2 tsp minced garlic
(Edit-optional but recommended- 1 tsp sesame seeds and/or 1/2- 1 tsp. Mesquite seasoning)
Peel and pit the avocados. Place in blender. Remove the ends and roots from the young green onions. Put onions in the blender with the avocado. Add one cup of unsweetened almond milk and the minced garlic to the blender as well.
Place mixture into a serving bowl (or in my case, a personal one).
Dice the bell pepper and the tomato. Add the pepper, tomato, chickpeas and corn. Mix well.