Chilled Avocado Soup With Tomato Salsa

• 2 large ripe avocados
• 1 small onion, peeled and roughly chopped
• 1 garlic clove, crushed
• 2 tbsp lemon juice
• 3 3/4 cups vegetable mineral broth
• 1 tbsp apple cider vinegar
• dulse or kelp
• For the salsa:
• 1/2 purple onion, finely chopped
• 2 tomatoes, chopped
• 1 jalapeno pepper, deseeded and finely sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp apple cider vinegar
• dulse or kelp

1. 1. Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the vegetable mineral broth.
2. 2. Add the rest of the vegetable mineral broth and blend again till very smooth.
3. 3. Add the vinegar and season to taste.
4. 4. Pour into a bowl and cover.
5. 5. Chill.
6. 6. In a separate bowl combine all the salsa ingredients.
7. 7. Garnish the soup with the salsa and serve.

avocados, onion, garlic, lemon juice, vegetable mineral, apple cider vinegar, kelp, salsa, purple onion, tomatoes, pepper, fresh cilantro, apple cider vinegar, kelp

Taken from www.epicurious.com/recipes/member/views/chilled-avocado-soup-with-tomato-salsa-50057025 (may not work)