Another delicious and healthy recipe from XPT Co-Founder, Laird Hamilton’s cook-book, Fuel Up with Laird Hamilton. Check out the recipe below and click the link to get your copy today for more amazing recipes like this one.
Originally published in Fuel Up with Laird Hamilton:
‘The Bowl’ – Hanalei Bay, Kauai. My backyard for six months out of the year. Named such for the curved shape of the wave resembling a large bowl (see image on page XXX). When it’s big, you’ll pay if you get caught on the inside here. This is just one of the seventeen named surf spots found in the bay.
Technically the avocado is a berry. I have several large trees on my land in Hawaii and they supply my needs comfortably throughout the year. They are more popular than ever right now because they contain nearly twenty vitamins and minerals, including Potassium which helps control blood pressure. They are also low in sugar and high in fiber, which helps you to feel full for longer.
Total time: 30 mins
Ingredients for the soup:
4 ripe avocados, peeled, stoned and chopped
1 quart organic vegetable broth
4 tbsp fresh squeezed lemon juice splash of olive oil to serve
ingredients for the salsa:
1/2 small red onion, chopped 10 cherry tomatoes, chopped 3 tbsp cilantro, chopped
1/2 yellow bell pepper, diced 1/2 cup cucumber, diced
1 red hot chili, trimmed, deseeded and finely chopped
2 tbsp olive oil
2 tsp fresh squeezed lemon juice sea salt
Put the avocados in a blender along with the cold broth, lemon juice and blend at high speed for a minute, until really smooth. Season with salt and move to an airtight container, chill for at least 30 mins.
For the salsa, combine all the ingredients in a small bowl and season with salt.
To serve, pour the soup into bowls and top with a few generous spoonfuls of salsa. Drizzle over some olive oil. Best served within a couple of hours to ensure soup remains a bright color.