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Cold Avocado And Coconut Soup

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Ingredients
  Ripe avocado 1 Large
  Unsweetened coconut 1 Cup (16 tbs), flaked (Fresh Or Unsweetened)
  Garlic 1 Clove (5 gm)
  Green chili peppers 2 , seeded
  Cumin 1⁄2 Teaspoon
  Cardamom 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Chopped cilantro 2 Tablespoon
Directions

Peel avocado; cut 6 thin slices.
Wrap slices in plastic wrap, reserving for garnish.
Combine remaining avocado, coconut, garlic, chili peppers, cumin, cardamom, lemon juice, salt and 1 cup water in blender or food processor container.
Process until smooth.
Add 1 cup water and yogurt.
Process until blended.
Spoon mixture into soup tureen.
Stir in 1/2 cup water.
Chill for 1 hour.
Ladle into soup bowls.
Garnish with reserved avocado slices and cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 196 Calories from Fat 137

% Daily Value*

Total Fat 16 g25%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 7.3 mg2.4%

Sodium 198.3 mg8.3%

Total Carbohydrates 12 g4%

Dietary Fiber 6 g24%

Sugars 4.3 g

Protein 4 g8.2%

Vitamin A 10.7% Vitamin C 32.4%

Calcium 8.9% Iron 6.5%

*Based on a 2000 Calorie diet

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Cold Avocado And Coconut Soup Recipe