Chilled Avocado Soup
Ingredients:
4 ripe Hass avocados
juice of 4 limes
2 cucumbers, peeled, seeds removed and roughly chopped
1 larfe onion, peeled and cut into quarters
30 g fresh coriander, finely chopped
1 vegetable or chicken stock cube made up will 500 ml boiling water, chilled
Ingredients for croutons:
25 g butter
1 tablespoon olive oil
fresly ground pepper
1/2 teaspoon paprika
3 slices white bread, cut into 5mm dice
STEPS:
Peel, halve and stone the avocados. Chop the flesh and place in a food processor with the lime juice, cucumer and onion. Process until smooth.
Rub this mixture through a sieve, then combine with coriander and stock. Put in the fridge to chill for an hour.
Heat the butter and oil in a frying pan. Comine the bread cubes with seasoning and paprika, cook gently for 1-2 minutes until golden.
Drain on abosrbent kitchen paper.Serve the soup in individual bowls and top with croutons.
Ingredients:
4 ripe Hass avocados
juice of 4 limes
2 cucumbers, peeled, seeds removed and roughly chopped
1 larfe onion, peeled and cut into quarters
30 g fresh coriander, finely chopped
1 vegetable or chicken stock cube made up will 500 ml boiling water, chilled
Ingredients for croutons:
25 g butter
1 tablespoon olive oil
fresly ground pepper
1/2 teaspoon paprika
3 slices white bread, cut into 5mm dice
STEPS:
Peel, halve and stone the avocados. Chop the flesh and place in a food processor with the lime juice, cucumer and onion. Process until smooth.
Rub this mixture through a sieve, then combine with coriander and stock. Put in the fridge to chill for an hour.
Heat the butter and oil in a frying pan. Comine the bread cubes with seasoning and paprika, cook gently for 1-2 minutes until golden.
Drain on abosrbent kitchen paper.Serve the soup in individual bowls and top with croutons.
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