Recipe
Avocado Soup with Smoked Salmon Flakes and Dill Oil
Enjoy this creamy avocado soup. Perfect to make ahead of time. Delicious for a summer lunch or light dinner. Or take it in a thermos for a picnic on the beach or the park.
Lunch & Dinner
Meal type
  • Lunch
  • Dinner
Preparation time
  • <30 minutes
Preparation method
  • Blending
Special wishes
  • Dairy free
  • Gluten free
Recipe type
  • Soup
  • One pot meal
Westfalia Fruit Products
  • Fresh Avocado
  • Avocado Oil
Ingredients
4 People
Metric units
Imperial units
Avocado Soup
Ripe avocados
6 pcs
Shallot(s)
2 pcs
Garlic
2 clove(s)
Fish or vegetable stock at room temperature
2 l
Lemon(s)
2 pcs
Hot smoked salmon fillet
500 gr
Dill
6 spriggs
Avocado oil
6 tbsp
Capers
2 tbsp
Preparation
1

Halve the avocados, remove the pits and peel off the skin. Coarsely chop the avocado, shallot, and garlic. 

2

Puree the avocado flesh with the shallot, garlic, and stock into a smooth soup in the food processor or with the stick mixer. Season the soup with a few drops of lemon juice and pepper. If desired, place the soup in the refrigerator to chill. 

3

Remove the skin from the salmon. Finely chop the dill. Mix the dill with the avocado oil. Coarsely chop the capers. 

4

Pour the soup into bowls. Divide the salmon fillet and capers over the soup. Drizzle with the dill oil and serve. 

 

Special Equipment
·       Food processor or stick mixer

All done, enjoy your meal!
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