This lovely cold soup recipe was served to our
guests on New Years day at lunch and went down very well. It is quick and easy
to make. Lynne loathes fresh coriander
but liquidised, it is more acceptable. If you don’t want to add a whole fresh
chilli, you can add one from the pickled Jalapenos in jars from the Peppadew
company, we always keep a jar in our fridge for Nachos or other spicy Mexican
dishes. You can get a mild version. It just adds a kick of warmth. The lime juice
is essential and fresh limes are in season.
It prevents the avocado from going black
4 ripe avocados - 1 jalapeno chilli,
seeded - 1.5 cups vegetable or chicken
stock - juice of 1 lime - 6 tablespoons plain Greek yogurt - 1 clove garlic -
1/4 cup fresh coriander - 1/2 teaspoon coriander seeds - 2 cups iced water - 2
cups cooked or tinned sweet corn kernels
Combine all the ingredients in a blender until
smooth.
Put the soup into a bowl, fold in the sweet corn,
cover and refrigerate until chilled; about 1 hour
Spoon into bowls and dress with a mint or
coriander leaf, or a small swirl of plain yoghurt
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© John & Lynne Ford, Adamastor & Bacchus 2019
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