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Chilled Colombian avocado soup
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Prep Time:
95 minutes
Cook Time:
10 minutes
Total Time:
105 minutes
Avocado spiced soup from South America - a creamy delight!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 5.00 gm ground cumin
  • 765.00 gm chicken style liquid stock
  • 300ml light thickened cream
  • 3 avocados
  • 65.63 gm lime juice
  • 1 corn cob, husk and silk removed
  • 1 tomato, seeded, finely chopped
  • 40.00 ml fresh coriander, chopped
Instructions:
  • In a medium saucepan over medium heat, warm 2 teaspoons of oil. Add garlic and cumin, cook and stir until fragrant for about 30 seconds. Pour in the stock and bring it to a simmer. Take the saucepan off the heat, mix in the cream, and let it cool for 20 minutes before using.
  • Chop 2 1/2 avocados. Wrap the remaining half in plastic wrap to keep it fresh. Combine chopped avocado, lime juice, and stock in a blender. Blend until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
  • In a small frying pan over high heat, sizzle 2 teaspoons of the remaining oil. Sear corn, turning occasionally, for 6 minutes until it gets a nice char. Then, transfer it to a cutting board and let it cool for 2 minutes. Cut off the kernels using a sharp knife and place them in a bowl. Finely chop the reserved avocado and mix it with the corn, tomato, and coriander. Season with salt and pepper to taste.
  • Ladle soup into bowls, spoon salsa over the top, and finish with a drizzle of leftover oil.

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