first posted 2019; updated 12/24
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| Ambrosial Avocado Soup, a delicate soup with a tiny kick 'Wonderful!' Taster |
Chilled Mildly Spicy Avocado Soup served in shot glasses makes an sophisticated starter for elegant gatherings.
Cool and velvety, it'll soothe and satisfy. And for the slim or wanna-be-slimmers - it's low-fat and low carb.
It will be budget friendly too, if current offers (7/19) of 2 small Haas avocados for 65p* are snapped up.
The creamy pale green soup is not difficult to make but care must be taken to keep the colours pure.
The onions need to soften not brown and the spices applied with care. Avocado Soup in South America is thrumming with heat; this version is more delicate but no less wonderful for it. One more warning - once the yoghurt/cream is added, reheat gently and do not allow the soup to boil.
Garnish the shot glasses with small memorable crunchy croutons, a poached prawn, small morsel of white fish, or a few shreds of cooked chicken breast.
Make this the night before it's needed and refrigerate in the coldest part of the fridge.
Cost: £2-4
Feeds: 6-8
Ingred:
1 small-med dried chipotle pepper, with seeds removed, soaked in water & drained OR 1/4-1/2 tsp (to taste) chipotle seasoning
1 large onion, finely chopped OR equivalent fennel (tough outer leaves & fronds disarded; bottom 1/4 inch/1 cm of base cut away; leaves separated & bases well scrubbed; soaked 20 mins in 9:1 solution water to vinegar or salt; drained)
olive oil
1 oz butter (opt) or vegan butter
5 small avocados, peeled & chopped (5 regular sized mugs)
1 clove garlic, grated or minced (opt)
2 tsp chopped chives (add an extra tsp if not using garlic)
1/2 tsp dried tarragon
1 litre good stock
zest of half a lemon & 2 tsp lemon juice
1/2 tsp dried nutmeg
240 ml 0%-fat plain Greek or strained dairy or plant yoghurt OR low-fat dairy or plant sour cream
Method:
