We found this recipe on Saveur and we made it.
And it was good but then we thought, how can we make a good thing great?
Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…
This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.
Here’s what we did:
3 ripe avocados
2 cups Honey Basil Soda
1/4 cup olive oil
3 ice cubes
salt and adobo
Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.
Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!
Charleston Spice Co.