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Chilled Avacado Soup |
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| Prep Time: N/A |
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| Notes: Once chilled, serve into attractive glasses with a dollop of the marmalade and crème fraiche or natural yoghurt and with the bread along side |
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| Ingredients |
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1 x large or 2 medium ripe avocados, - peeled, stoned and diced, you should expect to have two cup fulls
2 x ripe tomatoes – peeled, de-seeded and chopped
75g (21/2oz) spring onion – finely chopped
1 x large clove garlic – crushed
½ x chilli pepper (scotch bonnet or jalapeno) – de-seeded and chopped
25g (1oz) fresh coriander leaves
125ml (4 fl oz) lemon juice
50ml (2 fl oz) olive oil
1ml/½ tsp Garam Masala
125ml (4 fl oz) plain yoghurt or buttermilk
salt and black pepper to taste
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| Method |
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1. Place all the ingredients into a food processor and blitz until smooth. (If too thick add a little fresh chilled vegetable stock) season to taste
2. Pour into a bowl and refrigerate for 30mins |
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| Serves: N/A |
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