New this month
Get the Allrecipes magazine

Roasted Garlic Avocado Soup with Herbed Yogurt Crackers

 made it  |  0 reviews   |   photos
So Delicious® Dairy Free

"Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers."
Added to shopping list. Go to shopping list.


servings 732 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 732 calories; 56.7 g fat; 41.8 g carbohydrates; 24.2 g protein; 0 mg cholesterol; 3853 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0