Savory Chilled Yogurt Summer Soup

Ready in 10 minutes
Serves 4

Ingredients:

1 leek
1-2 tbsp grapeseed oil
1 tsp sea salt
2 large seedless cucumbers, chopped into small cubes
½ ripe avocado
2 cups nonfat Greek yogurt
½ cup fresh dill
2-3 tbsp avocado oil
½ cup blueberries
Fresh mint leaves, to garnish

Instructions:

1. Coarsely chop pale part of leeks, discarding the green parts. Heat grapeseed oil in a small skillet over medium heat. Sauté leek for 4 to 6 minutes. Add sea salt and allow to cool.
2. In a blender or food processor, combine cooked leeks, cucumber, avocado, yogurt, dill and avocado oil. Blend until smooth.
3. Refrigerate for at least 1.5 hours.
4. To serve, place about a handful of blueberries on the bottom of a soup bowl. Pour soup over top. Garnish with a drizzle of avocado oil and mint leaves.
   
   

Nutrients per serving:

Calories: 300, Total Fats: 4
Saturated Fat; 4 g, Trans Fat: 0g, Cholesterol: 0 mse Sodium: 530 mg,
​Total Carbohydrates: 20 g, Die Fiber: 5 g, Sugars: 8g, Protein: 15g, Iron: 7 mg