Creamy Chilled Sorrel Soup Recipe – A Taste Of Spring
Servings: 4 people
Calories: 99kcal
This chilled sorrel soup is a vibrant and bright green take on a classic Spanish Gazpacho, (or cold soup) and is perfect for a hot spring day!
It combines fresh sorrel, cucumber, creamy avocado, spring onions, and garlic to make a really simple yet refreshing sorrel soup with buckets of spring flavor! The best part? No cooking is required!
Print Recipe
Equipment
- Food processor Or a stick blender/ immersion blender and a large bowl
Ingredients
- 2 Cups Fresh sorrel leaves You can use any variety of Sorrel.
- 1 Medium cucumber With or without peel
- 3 Spring Onions
- 1 Small Garlic clove Peeled
- 1 Medium Avocado
- ⅓ Cup Water Chilled
- ¼ Tsp Salt
To garnish
- Spring onions Sorrel blossoms, dill sprigs, chives, feta cheese, sour cream, or salted sunflower seeds to garnish.
Instructions
- Pre-chill your bowls in the refrigerator or freezer for at least 10 minutes before serving to ensure your cold sorrel soup stays cold for longer.
- Give the sorrel a good rinse to remove any dirt. Discard any wilted or damaged leaves and roughly chop the sorrel leaves
- Wash the spring onions thoroughly and trim off the root ends.
- Peel and scoop out the flesh of the avocado, discarding the pit.
- Combine the ingredients, including the chopped sorrel in a food processor. Add a splash of water or and blend until smooth.
- Gradually add more water as needed to achieve your desired soup consistency.
Notes
Serving Suggestions:
-This soup tastes great garnished with something a little salty, like toasted and salted sunflower seeds, a sprinkle of feta cheese, or some chopped salted cashews.
-Serve with a dollop of sour cream or yogurt and some crusty bread for a more filling meal.
-You can also serve this soup at room temperature if you prefer. Storage:
Avocados brown quickly after being cut so it’s best to enjoy this soup immediately for the freshest flavor. However, if you need to store it, add a splash of lemon juice, use an airtight container, and consume it within a few hours. Variations:
Experiment with adding other green vegetables, such as a handful of frozen peas, some baby leaf spinach, or some fresh parsley. You can also replace the clove of garlic with a little wild ramps or wild garlic.
-This soup tastes great garnished with something a little salty, like toasted and salted sunflower seeds, a sprinkle of feta cheese, or some chopped salted cashews.
-Serve with a dollop of sour cream or yogurt and some crusty bread for a more filling meal.
-You can also serve this soup at room temperature if you prefer. Storage:
Avocados brown quickly after being cut so it’s best to enjoy this soup immediately for the freshest flavor. However, if you need to store it, add a splash of lemon juice, use an airtight container, and consume it within a few hours. Variations:
Experiment with adding other green vegetables, such as a handful of frozen peas, some baby leaf spinach, or some fresh parsley. You can also replace the clove of garlic with a little wild ramps or wild garlic.
Nutrition
Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 374mg | Fiber: 4g | Sugar: 2g | Vitamin A: 817IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
