Chilled avocado soup
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|2 tsp||Fresh ginger, grated|
|500 g||Golden kumara|
|1 to taste||Chilli flakes|
|1 to taste||Ground cinnamon|
|800 g||Avocados, Pureed|
|400 ml||Coconut milk|
|1||Salt & freshly ground pepper|
|1 garnish||Red capsicum|
|1||Lime, juice and zest|
|1 garnish||Fresh coriander, or use mint or basil|
- Sauteing till softened (before puréeing and cooling) 1 medium leek, 1 clove garlic, 2 teaspoons grated ginger, 500g golden kumara and spices (try chilli flakes, a little cinnamon, fresh ginger).
- Once chilled mix in 800g puréed avocado, 400ml unsweetened coconut milk and season to taste. It'll be thick and rich and is best served as small portions.
- Garnish with a red capsicum and red onion salsa with plenty of lime juice, grated zest and shredded coriander, mint or basil leaves mixed in.
TIP When Avocados are plentiful I also make a lovely sorbet from equal quantities (near enough) of mango and avocado flesh. Add sugar syrup or runny honey to taste and 50ml lime or lemon juice to every 500ml purée - adjust the taste to suit yourself. Churn as you would an ice cream and if it's a little icy then next time add a little more sugar syrup or a shot or three of golden Stolen Rum.