1 liter plain soy yogurt
3 ripe avocados
1/2 jalapeño pepper, roughly chopped
2 garlic cloves
1/4 cup loosely packed chopped fresh coriander
1 tsp. gray sea salt
2 Tbsp. umeboshi vinegar
2-3 cups vegetable stock (or water and organic vegetable cubes)
1 small red onion, finely diced
2 Tbsp. fresh lime juice
Coriander sprigs, lime wedges, and crushed tortilla chips for garnish
• In a food processor, blend the soy yogurt, avocados, jalapeños, garlic, coriander, sea salt, and umeboshi vinegar until smooth. Add small amounts of the vegetable stock until creamy.
• Place in a pot and stir in any remaining stock. Add the diced red onion and the lime juice.
• Pour into serving bowls and garnish with the coriander sprigs, a lime wedge, and crushed tortilla chips. Serve cold.
Makes 4 to 6 servings