The presentation is very fun but the soup was so-so. It was just like eating guacamole, which is good but weird as a soup. I would make it again but would serve it with chips. I got the recipe from Design Sponge - my favy blog.
Here is the recipe I used:
Chilled Avocado Soup in an Avocado Half
Yield: 6 servings
3 ripe avocados
2/3c. water
lime juice- about 3 tablespoons
1-2 cloves of garlic
a fistful of cilantro (from my garden!!!)
1 tsp. salt
Prepare the avocados: Use the line where the avocado meat turns from light to dark green as a guide to help you scoop out a regular amount from each avocado half (you should be leaving 1/4″ of meat). If you have to prepare the avocados more than an hour ahead of time hold them in a bowl of water with a bit of lemon juice or vinegar, and then drain before serving.
Blend your Soup: Place the avocado meat, water and cilantro in a blender. Blend until smooth. Add garlic, lime, cilantro and salt to taste (do not add all the garlic at once, some garlic is stronger and you want just enough to add an edge to this dish). Also check to make sure that your garlic is incorporating well, not stuck under the blade of your blender. Adjust the amount of water until your soup is just liquid enough to pour (it should still be quite thick). The proper amount of cilantro will make the pigment of the soup match the darker green meat left in the the avocado bowls. Chill for 20 minutes.
Serve: Pour soup into avocado halves. Garnish with sour cream and a sprig of parsley.
1 comment:
THANKS ERIN! Where's the photo of the delicious casserole and watermelon cake? Those were very yum.
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