Refreshing avocado soup with Västerbottensost crisps

Salty crisps and a tasty, cood soup are the perfect match to the summer heat.


Approx. 4 people

80 cl Greek yoghurt
4 ripe avocados
1 bag fresh baby spinach (65 g)
5 cl chopped spring onions
1 pot coriander
40 cl mineral water
Salt and pepper

100 g grated Västerbottensost


Cut the avocados in half, remove the stone and cut into small pieces. Blend all the ingredients in a jug and mix to a smooth soup using a hand blender. Salt and pepper to taste.

Lay the cheese on a piece of baking paper and bake in 225 °C oven for about 5 minutes or until the cheese takes on a golden colour. Leave to cool and break into pieces.

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Rating 3 of 5 (5 votes)
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