Cold Avocado Soup With Chili Coriander Cream
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Cold Avocado Soup With Chili Coriander Cream
  Avocado    Chili    Soups    Creams  
Last updated 6/12/2012 1:17:18 AM. Recipe ID 47618. Report a problem with this recipe.
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      Title: Cold avocado soup with chili coriander cream
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
MMMMM---------------------COLD AVOCADO SOUP--------------------------
      3    Ripe california avocados
           -(each about 1/2 pound)
      2 tb Fresh lemon or lime juice,
           -or to taste
  1 1/2 c  Low salt chicken broth
  1 1/2 c  Buttermilk
      2 c  Ice water, (up to 3)
      1 ts Ground cumin, or to taste
           Tabasco to taste

MMMMM-------------------CHILI CORIANDER CREAM------------------------
    1/4 c  Sour cream
    1/4 c  Plain yogurt
      2    Garlic cloves, chopped
      1    Fresh jalapeno, seeded and
           -chopped, or to taste
      2 c  Chopped fresh coriander,
           -washed well and spun dry
 
  Halve, pit, and peel avocados and in a blender or food processor
  blend with lemon or lime juice, broth, buttermilk, 2 cups ice water,
  cumin, Tabasco, and salt and pepper to taste until smooth. Transfer
  soup to a large bowl. Thin with remaining ice water to desired
  consistency and chill,
  
  covered, until very cold, at least 2 hours and up to 4 (soup will
  discolor if kept longer.)
  
  For the Chili Coriander Cream, in a blender or small food processor
  blend together all ingredients with salt and pepper to taste,
  scraping down sides until very smooth. Cream may be made 6 hours
  ahead and chilled.
  
  Serve soup with Chili Coriander Cream and coriander sprigs.
  
  Yield: 7 cups of soup
  
  Recipe 




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Recipe ID 47618 (Apr 03, 2005)

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