Monday, April 26, 2010
#81 Tiered Tomato and Avocado Soup
I based this soup on a recipe I found on Sunset Magazine’s website.
To serve 3
To make the avocado layer:
1 ripe avocado, peeled and chopped
1 small clove of garlic, chopped
½ red chilli, chopped
1 tsp chopped onion
100 ml chicken stock
2 tbsp yoghurt
To make the tomato layer:
1 big beef tomato, chopped
½ tsp cider vinegar
To finish the soup:
4 tbsp finely chopped cucumber
1 tbsp finely chopped onion
1 tbsp lime juice
First, make the avocado layer. Put everything in a blender and process until smooth. Put in the fridge to cool for at least one hour.
Next, blend the tomatoes and seasonings until smooth. Allow to cool in the fridge.
In a small bowl, mix the cucumber and onion, season with salt and lime juice and put in the fridge.
When ready to serve, pour some of the avocado mixture in a clear bowl (or glass) and top with tomatoes. Add a tablespoon of the cucumber and onion mixture and serve immediately.