Roasted Garlic Avocado Soup with Herbed Yogurt Crackers

Roasted Garlic Avocado Soup with Herbed Yogurt Crackers

"Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers."
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servings 732 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 56.7 g
  • 87%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3853 mg
  • 154%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
  2. Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
  3. Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
  4. Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
  5. Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
  6. Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
  7. Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
  8. Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
  9. Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
  10. Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
  11. Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.


  • Cook's Notes:
  • Soup can be stored, refrigerated, for a couple days. If it begins to brown, add a bit more vinegar and mix.


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