Chilled avocado and yoghurt soup with sweet melon

Chilled avocado and yoghurt soup with sweet melon

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  • 4 to 6
  • Easy
  • 10 minutes
  • La Motte Pierneef Organic Sauvignon Blanc 2007


  • 2 avocados, peeled and pitted
  • 1 small onion, chopped
  • 1 cup vegetable stock
  • 250 g tub fat-free yoghurt
  • sea salt and freshly ground black pepper
  • 1 sweet melon
  • 15 g fresh basil, for garnishing
  • 2 T pine nuts, toasted, for garnishing

Cooking Instructions

In a processor, blend the avocado, onion, stock, yoghurt and lemon juice, until smooth. Add the zest and season to taste. Spoon into bowls. Using a melon baller, scoop the melon into small balls and place a few in each bowl. Garnish with fresh basil and toasted pine nuts.
Per serving: 833.4kJ, 6.3g protein, 13.5g fat, 16g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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