'One Cool 'Cado' Soup Recipe - Cooking Index
1 cup | 16g / 0.6oz | Fresh cilantro leaves - (tightly packed) |
2 | Jalapeņos - stemmed, seeded | |
2 | Garlic cloves | |
4 | Avocados - peeled, pitted, and cut into cubes | |
4 cups | 948ml | Vegetable stock |
1 cup | 237ml | Orange juice |
1/2 cup | 118ml | Tequila |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Cumin |
Garnishes | ||
Snipped chives | ||
Finely-diced roasted red pepper | ||
Cilantro-Tofu Cream - (see recipe) |
In a food processor or blender, combine the cilantro, jalapeños, and garlic, and pulse a few times to finely chop. Add half of the remaining ingredients, except garnishes, and process with the cilantro mixture until smooth.
Transfer the puree to a glass bowl. Puree the remaining ingredients and stir the batches together. Cover and chill for 1 hour to allow the flavors to blend.
Garnish individual servings with a swirl of the Cilantro-Tofu Cream and a sprinkle of the roasted red pepper and chives.
Source:
"The Vegan Chef at http://www.veganchef.com"
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