Creamy avocado blended with cucumber and McCormick® Mint and smoky Chipotle Pepper creates a fragrant and slightly spicy drinkable soup base. Top with chopped oyster mushrooms sautéed with herbs and pistachios – and sip as a mid-afternoon pick-me-up.
Ingredients
Servings
Smoky Avocado Drinkable Soup | Serves 4
3 eaches Avocados, peeled, pitted and coarsely chopped
1 each Seedless cucumber, peeled and coarsely chopped
Place all ingredients in blender container; cover. Blend on high speed until smooth. Remove insert from blender cover. With blender on, gradually add enough water (1 to 1 1/2 cups) until soup is a drinkable consistency.
For the Topping:
Heat oil in medium nonstick skillet on medium heat. Add remaining ingredients; cook 5 to 7 minutes or until mushrooms begin to brown and pistachios are toasted, stirring occasionally.
For Serving:
Pour soup into beverage glasses. Top each with 1 tablespoon of the Topping. Add additional Topping, if desired.
Chef's Tip!
To make soup ahead, prepare soup and topping as directed. Cover and refrigerate up to 3 days. To warm soup and topping, place in microwavable mug. Microwave on high 30 seconds to 1 minute or until heated through.
