Chilled avocado and almond milk guacomole - RAW

Name: Chilled avocado and almond milk guacomole - RAW
Yield: Serve 4
Cuisine: Mexican
Ingredients: 300 ml almond milk (see PG TIPS); 40 g fresh coriander leaves; 2 ripe but not too ripe avocados, cold (preferably Haas variety); 2-3 tablespoons lime juice; salt and freshly ground black pepper; 100 ml sour cream or crème fraîche; 2 green chillies, deseeded and finely chopped; 1 onion, finely chopped; 1 garlic clove, crushed; 1 teaspoon lime zest; ½ avocado, cut into cubes; 1 tablespoon fresh coriander leaves; 2 tomatoes, cut into small pieces

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A delightfully simple soup of Mexican origin, which needs no cooking for those of you who are raw food enthusiasts. The soup should be made just before serving, but if you do plan to make it and keep it for several hours, lay clingfilm over the surface of the bowl - this will stop the surface of the soup from discolouring and darkening if stored for longer than 1 hour.

Ingredients

Americas
Vegetarian
Mexico
Soup
Central America
Gluten-free

Ingredients

Method