AVOCADO LIME SOUP WITH A GREEN CHILLI SALSA
Table of Contents
This recipe is for a typically cold soup, Avocado Lime Soup. It helps the body stay cool and energized on hot summer days. Lemony, Creamy and Light! This soup is very popular mostly in Central and South America. Nutrient Dense, the avocado is super-rich. It is also called green gold. The richness and creamy texture depend on the quality of ripe avocado.
History
It is found out that avocado or ‘ahuacatl’ has been found to be included in the diet of the Central and South Americans for thousands of years. The creamy texture of the fruit made it a preferred ingredient with which other traditional food preparations were made. Spanish explorers brought limes to the region in the 16th century and it immediately became an important part of the local palate. The chance pairing of Avocado Lime Soup would be sensible since these two ingredients generate a light and zesty taste. Green chili salsa has been a key ingredient in Mexico for hundreds of years, and it balances the fatty element of avocado with an added spice. This soup like with most Kenyan dishes is a combination of autochthonous foods and colonial injected foods and therefore quite delicious and historically delicious.
Ingredients:
– 3 ripe avocados
– Juice of 1 lime
– 1 crushed garlic clove
– Handful of ice cubes
– Chilled vegetable stock 400ml/14fl oz/1 cup
– 1½ cups (400ml/14fl oz) cold milk
– 150 ml (6 fl. oz) sour cream, chilled
– A few drops of Tabasco sauce
– Salt and freshly ground black pepper
– Fresh coriander (cilantro) leaves, to garnish
For the salsa:
– Extra virgin olive oil to serve
– 4 ripe tomatoes, peeled and seeds removed, finely chopped
– 2 onions, finely chopped
– Green chili, de-seeded and chopped- 1
– 1 tablespoon chopped fresh coriander (fresh cilantro) leaves
– Juice of half a lime
Avocado Lime Soup Procedure-
1. First, prepare the salsa. For that, we need a bowl to mix all the ingredients and then add salt according to taste. Season it well. Place the mixture in a refrigerator to cool it entirely.
2. Slice the avocado in half and remove the seed. Spoon or meatball back the pulp to a food processor/blender with an avocado shell. Pour in the lemon juice, garlic, and 150ml/1 cup of cold vegetable stock (I used an ice cube too to make it extra-cold). Puree until smooth and creamy.
3. Remove puree mixture to a large bowl and add remaining vegetable stock, cold milk, sour cream, Tabasco sauce, and mix. Add spices as per taste: salt and chilli.
4. Ladle soup into bowls or glasses and garnish with salsa. Add a drizzle of olive oil over each serving. Now serve it by putting fresh coriander leaves. Refrigerate for at least 30 minutes before serving. Enjoy the cold soup in the summer.
Cook’s Tips:
– It is very simple to remove the seed from an avocado. Cut an avocado in half and give the pit a good whack with the edge of a big knife. Carefully twist the knife and that pesky seed will be so easy to remove.
– This soup may pale in color over time, but it will not spoil. Stir the soup well right before serving.
Benefits:
– Avocado is the bomb (for those of you who do not remember the song), which is rich in vitamins B, C, K, and E – all things that our body really needs. In addition to that, avocados have quite a lot of potassium and fiber.
– Lemon: vitamin C, an antioxidant and good for the skin.
– Soup contents hydrate the body and provide refreshment to keep it lively.
– The soup helps you boost your immunity. This assists in battling the flu and common cold.
Avocado Lime Soup make easily. Try it!
