[CH] Cold Avocado Soup With Chili Coriander Cream
Scott Peterson (scottp4@mindspring.com)
Mon, 25 Aug 2003 20:13:00 -0700
At 06:35 PM 8/25/2003 -0400, you wrote:
>I've done the usual
>salad & guacamole...any chile related recipes you'd like to share???
Cold Avocado Soup With Chili Coriander Cream
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each avocados -- ripe
2 tablespoons fresh lemon juice -- or lime juice
1 1/2 cups chicken broth -- low salt
1 1/2 cups buttermilk
2 cups water
1 teaspoon ground cumin -- to taste
tobasco -- to taste
1/4 cup sour cream
1/2 cup plain yogurt
2 cloves garlic -- chopped
1 each jalapeno pepper -- fresh
2 cups fresh coriander -- chopped, washed well
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.
Yield: 7 cups of soup
Scott Peterson
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