Chilled Avocado Soup with Southwestern Egg Rolls

I was recently introduced to gazpacho a.k.a “chilled soup” by my sister who is in culinary school. This avocado chilled soup may seem like a fancy dish, but it is super quick and pairs perfectly with these spicy Southwestern (Avocado) Egg Rolls.

This is the perfect dish to entertain with because it’s easy to make and can be served in individual portions. Slice each egg roll at a diagonal and serve along side a shot glass of avocado soup.

Ingredients

Avocado Soup

(2) 7oz. Organic Wholly Guacamole
3 cups cold water
4. oz greek yogurt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
Cilantro and julienned radishes for garnish

Southwestern Avocado Egg Rolls

(1) 7oz. Wholly Homestyle Guacamole
(1) package of egg roll wrappers
1 cup shredded, cooked chicken
1/2 cup black beans
1 small jalapeño, de-seeded and diced
1/4 cup diced green onion
1 ear of corn, grilled and cut off the cob
1/2 tsp. cumin
1/2 cup vegetable oil, optional

Directions

First prepare the avocado soup. Place all of the ingredients in a blender and blend until smooth. Chill in the fridge while the egg rolls are made.

For the egg rolls, mix all of the ingredients in a medium bowl (set aside the egg roll wrappers). Place about two tablespoons of avocado mixture on each wrapper and assemble as shown on the back of the egg roll wrapper package. (Or check out this easy blogger photo tutorial)

Heat the oil in a skillet until hot and fry each egg roll until golden brown. If you prefer baking the egg rolls, lightly spray each egg roll with cooking spray and bake seam side down on a baking sheet at 425 for 18 minutes or until golden brown.

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