This delicate taste, remarkably optimistic in color, saturating and at the same time light and healthy soup is best prepared on a hot summer day. It is done almost instantly … And just as instantly eaten.
- 1/2 liter vegetable broth or water
- 4 very ripe avocados
- large bunch of basil
- 4 cups (125 g each) of natural yoghurt
- juice of 2 lemons
- 4 green onion stalks
- salt, freshly ground black pepper
- several ice cubes
- Tabasco sauce optional
Ripe, but not blackened avocados are not so easy to find in our sale. So you need to think about their purchase in advance. It is best to buy solid avocados and put them in a place protected from heat and direct sunlight – to ripen.
It usually takes from 2 to 5 days. The skin of a ripe avocado should be easily washed under the fingers.
If you want to speed up the process, put the avocados in a paper bag with a couple of apples – they emit ethylene gas, which helps the fruit to ripen.
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