Chilled Avocado Soup & Baked Pita Chips
[ I n g r e d i e n t s ]
4 ripe Hass avocados
2 cups sparkling water
¼ cup extra virgin olive oil (plus more for drizzle)
3 ice cubes
¼ cup small basil leaves
4 red radishes, thinly sliced
3 slices of seeded bread, toasted (for serving)
1 tsp diced chilli
Baked Pita Chips
[ m e t h o d ]
Cut the flesh of one avocado into cubes and set aside.
Scoop the flesh from the remaining avocados and put it in a blender with the sparkling water, olive oil, and ice.
Blend until smooth, then season to taste with lemon, salt and pepper.
Divide the chilled soup between 4 bowls and garnish with avocado cubes, basil, radishes, and toasts.
Sprinkle with chilli, more olive oil, and sea salt before serving.
Baked Pita Chips 4 pita bread rounds
¼ cup extra virgin olive oil
Garlic powder (optional)
Za’atar season or dried parlsey flakes and sesame seeds
Preheat oven 400 degree
Brush baking sheet with olive oil
Brush tops of pita with olive oil
Sprinkle pita with salt to taste, sprinkle with garlic powder
Sprinkle with za’atar seasoning / sesame seeds and dried parsley
Cut into triangles
Bake until golden brown (08-10 mins)