roasted garlic avocado soup with herbed yogurt crackers

Ingredients

• Servings: 4
• 1 1/2 tablespoons crushed garlic
• 4 tablespoons avocado oil
• 2 cups avocado, pitted and scooped from shell
• 1 cup cucumber, cut into 1/2-inch slices
• 2 1/4 cups so delicious® dairy free cashew milk
• 3/4 cup so delicious® dairy free coconut yogurt, plain
• 4 1/2 teaspoons vinegar
• 1 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 3 tablespoons chopped roasted cashews
• herbed yogurt crackers:
• 1 3/4 cups almond flour
• 1 tablespoon organic granulated sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 tablespoons cold vegan butter (soy-free), like earth balance®, cut into 1/2-inch pieces
• 1 cup so delicious® dairy free original yogurt, plain
• 1 tablespoon toasted sesame seeds
• 1 tablespoon dried herbs (oregano, rosemary, tarragon)
• 2 teaspoons kosher salt

Recipe

• 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.
• add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. season to taste. chill.
• 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!
• herbed yogurt crackers: preheat oven to 375 degrees f (350 if using convection).
• add sifted almond flour to bowl, along with all dry ingredients. whisk until combined.
• using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
• using a wooden spoon, add yogurt and mix until just combined. dough will be super wet and sticky - and delicious!
• form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
• 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.
• 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.
• bake for about an hour, turning pan halfway through the process. bake until golden brown, and dry to the touch.