Chilled Avocado Soup

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Chilled Avocado Soup

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  • Show Name

So Many Summer Soups and Salads

  • Show Name

So Many Summer Soups and Salads

  • Show Date
June 5, 2021
  • Show Date
June 5, 2021
  • Cook

Canan Orhun

  • Cook

Canan Orhun

Description

I got the inspiration for this soup from Ottolenghi’s book FLAVOUR. However, I adapted it to be no oil, and simplified the recipe. This delicious soup and the cashew sour cream can be made ahead of time and will keep for 2-4 days in the fridge. I usually make the cucumber salsa, set it aside and continue with making the soup. If you have all your ingredients cold and the peas frozen, to start with, you can eat your soup as soon as it is done. Otherwise, refrigerate after blending to have a nicely chilled soup.

  • Ingredients

Serves two as a main course, 4 as a starter or 15+ in small shot glasses for hors d’oeuvres

I) Soup:

  • 400 ml (or 1 ¾ cup) of cold water

  • 180g (0.4 lb. or 6.3 oz) frozen peas, defrosted (or frozen)

  • 2 large & very ripe avocados, peeled and pitted (260g, 0.6 lb. or 9 oz)

  • ½ cucumber peeled and cut into chunks  (roughly 120g or 4 oz)

  • 3/4 teaspoon of salt (or to taste)

 

II) Cucumber salsa:

  • ✓ 1½ teaspoon finely grated lemon zest to get (roughly the zest of 1 lemon)
  • ✓ 1½ Tablespoon lemon juice
  • ✓ ¼ cucumber (roughly 40g or 1.4 oz) finely diced
  • ✓ 1 Tablespoon of deseeded and finely chopped green chili (or red chili for more color)
  • ✓ 1 large pinch of salt (or to taste)

III) To serve:

  • (Optional) ½ cup of cashew sour cream (recipe below) spiked with ½ teaspoon of crushed garlic and other spices you like (for example curry powder or crushed cumin and/or coriander seeds)

  • 1 Tablespoon dill fronds, finely chopped

  • Salt

  • Instructions
  1. Put the diced cucumber into a small bowl along with the lemon juice, chili and a pinch of salt.
  2. Put the peas, avocado, cucumber chunks, lemon zest, ¾ teaspoon of salt and the cold water into a blender (use the suggested loading sequence for your blender). Blitz to form a very smooth soup and put into the fridge to chill.
  3. To serve, divide the chilled soup between four bowls and top with a spoonful of the cashew cream (optional), a spoonful of the cucumber salsa and the dill.

This recipe was inspired by and adapted from Ottolenghi’s book FLAVOUR, for the original recipe and more inspiration you may consult this book:  ISBN 978-1-78-503893-8

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