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Cold Avocado Soup With Chili Coriander Cream

Courses: Soup
Serves: 1 people

Recipe Ingredients

  Cold Avocado Soup
3   Ripe California avocados - (abt 1/2 lb ea)
2 tablespoons 30mlFresh lemon or lime juice - or to taste
1 1/2 cups 355mlLow-salt chicken broth
1 1/2 cups 355mlButtermilk
2 cups 474mlIce water - (to 3 cups)
1 teaspoon 5mlGround cumin - or to taste
  Tabasco sauce - to taste
  Salt - to taste
  Freshly-ground black pepper - to taste
  Chili Coriander Cream
1/4 cup 59mlSour cream
1/4 cup 59mlPlain yogurt
2   Garlic cloves - chopped
1   Jalapeno pepper - or to taste,
  Seeded, chopped,
2 cups 292g / 10ozChopped fresh coriander - washed well
  And spun dry
  Salt - to taste
  Freshly-ground black pepper - to taste
  Coriander sprigs - for garnish

Recipe Instructions

Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).

For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled.

Serve soup with Chili Coriander Cream and coriander sprigs.

This recipe yields 7 cups of soup.

COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8867 broadcast 04-20-1997) - Downloaded from their Web-Site -


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