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Cold Avocado And Coconut Soup

Foreign.Taste's picture
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: 
0 Minutes
Servings: 
6

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