Recipe Details

Creamy avocado blended with cucumber and McCormick® Mint and smoky Chipotle Pepper creates a fragrant and slightly spicy drinkable soup base. Top with chopped oyster mushrooms sautéed with herbs and pistachios – and sip as a mid-afternoon pick-me-up.

For the Soup:

  1. Place all ingredients in blender container; cover. Blend on high speed until smooth. Remove insert from blender cover. With blender on, gradually add enough water (1 to 1 1/2 cups) until soup is a drinkable consistency.

For the Topping:

  1. Heat oil in medium nonstick skillet on medium heat. Add remaining ingredients; cook 5 to 7 minutes or until mushrooms begin to brown and pistachios are toasted, stirring occasionally.

For Serving:

  1. Pour soup into beverage glasses. Top each with 1 tablespoon of the Topping. Add additional Topping, if desired.

CHEF’s TIP!

To make soup ahead, prepare soup and topping as directed. Cover and refrigerate up to 3 days. To warm soup and topping, place in microwavable mug. Microwave on high 30 seconds to 1 minute or until heated through.

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