Avocado Soup With Radishes & Cilantro Cream Recipe

Step 1

Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat.

Step 2

While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours.

Step 3

To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it.

Step 4

Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them.

Step 5

Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.

Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.

From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan

Things You'll Need

  • 2tb Avocado oil
  • 1tb Walnut Oil or 3 tb Fruity Olive Oil
  • 1md Yellow Onion, chopped
  • 4 Cloves Garlic, peeled and minced
  • 1 Piece of Ginger, 1 1/2 inches long, peeled and minced
  • 3 Serrano or jalepeno chili peppers, stemmed, seeded and minced
  • 4c Chicken stock
  • 3 Ripe Avocados, preferably the Haas variety
  • 2 Limes
  • 1/2c Sour cream
  • 2tb Half-and-half
  • 1/4c Cilantro leaves, very finely minced
  • 1ts Ground Coriander
  • Salt
  • 1bn Radishes, 10-12
  • Black pepper

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