In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
CHILLED AVOCADO SOUP
Whatever the weather is at home (winter or summer), I truly believe you cannot beat a homemade soup and for this week’s easy recipe, I share with you another absolute winner, Chilled Avocado Soup.
This very simple, natural avocado soup is a delight to make and eat. The ingredients are very basic, so do make sure you use only the best quality avocados and a great tasting chicken stock.
I recommend to use only the Hass avocado for this recipe as their flavour is quite intense and the flesh very creamy, which is what you need for such a simple soup. If you are not sure which avocado they are, look for the dark green, bumpy skinned avocado which appears to turn black when ripe.
Finally, do garnish with either chopped cooked prawns or a dollop of plain yoghurt and of course, plenty of fresh herbs. Serve well chilled with hunks of fresh bread and lemon.
Serves: 6
Preparation time: 20 minutes
No cooking – just chill, several hours
INGREDIENTS
3 large avocados – ripe, stoned and skin removed
1 litres chicken stock
1 flat tsp curry powder – mild
2 lemons – juice only
Freshly ground black pepper – to taste
Sea salt to taste – to taste
Garnish
Frozen prawns – defrosted, cooked and roughly chopped
1 tsp cumin powder
1 tbsp coconut oil
Fresh coriander – sprigs
Fresh lemon – quartered
INSTRUCTIONS
Make the soup
Place the avocado, curry powder and lemon juice into an electric blender or food processor and blend smooth.
Now add the chilled chicken stock and whizz until all ingredients well combined.
Season to taste and pour into a suitable container and chill well for several hours.
Make the prawn garnish
In a small frying pan heat the coconut oil, add the cumin powder and roughly chopped prawns. sauté quickly, and once cooked tip into a bowl, cool and refrigerate when cold. Keep for the final garnish and serving.
To serve
Keeping everything cold and well chilled, ladle the soup into bowls and garnish with a spoonful of prawns on top, a sprig or two of fresh coriander and fresh lemon quarters.
Jules Tips: For the success of this very simple soup, it is all about using quality ingredients. Please use only the best quality avocado and they need to be perfectly ripe and if adding stock, please use only the highest quality. Please note this soup does need to be well chilled and is only at its best when eaten the day it is made.
Contributed by: Julia Toon, Jules of the Kitchen
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