Roasted Garlic Avocado Soup with Herbed Yogurt Crackers

Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers.



Step: 1

In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach (“roast”) garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.

Step: 2

Add all ingredients (avocado through white pepper–not the cashews) to blender and blend until silky smooth. Season to taste. Chill.

Step: 3

Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!

Step: 4

Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).

Step: 5

Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.

Step: 6

Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.

Step: 7

Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!

Step: 8

Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.

Step: 9

Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.

Step: 10

Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.

Step: 11

Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.


Per Serving: 732 calories; protein 24.2g; carbohydrates 41.8g; fat 56.7g; sodium 3853.4mg.

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