SPICY AVOCADO SOUP WITH ROASTED GARLIC CROSTINI

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My husband made this soup awhile back and I absolutely loved it.  He used our Vitamix blender to make it, but today I used our new immersion blender.  Either way works and both are super easy.  My favorite thing with soup is toasted bread.  I decided to make some crostini with sweet roasted garlic for dipping into the soup.  So good!

Serves 2 to 4

Ingredients:

Four avocados
Vegetable broth
One whole head of garlic plus three cloves
Two shallots
Crusty bread (I used kalamata olive bread from the local grocery store)
Olive oil
Salt
Pepper

Directions:

  • Pre heat oven to 350 degrees
  • Peel all four avocados and remove the pits.  Place in either a blender or in the pot if you have an immersion blender.
  • Mince the three cloves of garlic and one shallot to add to the avocados.
  • Add 1 ½ cups of broth.
  • Blend all together.  Depending on the consistency that you like your soup, you may or may not need to add more broth.  I like mine on the thicker side so I was fine with 1 ½ cups.
  • Place soup in pot and turn on a low heat.  Place the top on the pot.
  • Slice the bread that you will use for the crostini, semi thin pieces work best.
  • Chop off the top of the garlic head and peel the excess outer layers off, leaving one or two on.  Now, when I did this, my garlic head split into pieces, but no worries.  Just place the pieces that you have on a cookie sheet along with the bread. 
  • Drizzle olive oil on top of the bread and the garlic.
  • Place in the oven and let it bake for about ten minutes.
  • Add salt and pepper to the soup to taste.
  • Once it’s hot, put in a bowl.
  • Mince the other shallot and sprinkle on top.
  • Take the crostini out of the oven when they have a crunchy outer edge.  By now the garlic should be soft.
  • Spread the roasted garlic onto the crostini, dip in your soup and enjoy!

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Guest Post by Kate Bello.

Visit her lovely blog here.