Avocado Tequila Soup in Watermelon - serves 6
1 lb avocados, chopped
2 tbsp roughly chopped cilantro leaves
6 cup chicken stock, preferably homemade, chilled
1 serrano pepper
1 cup freshly squeezed orange juice, from 2 oranges
1/4 cup Tequila, preferably aged
Salt, to taste
1/2 tsp grated orange zest
1 Watermelon
In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeño pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve.
Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use.
African Creamy Cold Tomato Soup
For 4 servings:
• 2-1/4 lbs. tomatoes, peeled, seeded, and pureed
• 2 tsp. tomato paste
• 1 cup buttermilk
• 1 Tbs. peanut or vegetable oil
• 1 ripe avocado, mashed and pureed
• 2 Tbs. lemon juice
• 3 Tbs. fresh cilantro or parsley, chopped
• 1 tsp. hot pepper sauce, or to taste
• 1/8 tsp. salt
• 1/8 tsp. pepper
In a mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and peanut oil. Add remaining ingredients, stirring to mix well. Refrigerate for 3 hours, or overnight. Serve cold. Serving suggestion: top soup with a dollop or sour cream or yogurt.
Cucumber Lime Soup
Submitted By: PanAsia Fusion Bistro
1-1/4 stalks lemongrass, chopped
1 tablespoon fresh ginger, minced
1 cup mirin (sweet Japanese wine)
1/2 yellow onion, peeled and chopped
1/2 bunch cilantro, chopped
1 cup plain yogurt
lime juice, to taste
salt, to taste
1 cup plain yogurt
1 teaspoon fresh lime juice
1 tablespoon honey
Mix lemongrass, ginger, onion and mirin in a saucepan and bring to a boil. Turn off the heat and let stand for about 10 minutes. Strain and add two cups of ice to cool. In a blender, puree cucumbers, cilantro, yogurt and liquid mixture. You may need to do this in several batches. Strain through a china cap or strainer. Add salt and lime juice to taste.
In a small bowl whisk together yogurt, honey and 1 teaspoon lime juice. To serve, ladle chilled soup into bowls and top with honey yogurt and fresh cilantro. Serves: 4
Strawberry White Wine Soup
Serves 4
2 pints strawberries washed and hulled
1/4 cup confectioners’ sugar
1/2 cup white wine
1 cup buttermilk
1 pinch salt
4 sliced strawberries for garnish
In a food processor, finely chop the 2 pints of strawberries with the confectioners’ sugar. Add the wine, buttermilk and salt. Blend briefly and chill.
Serve in chilled bowls, each garnished with a sliced strawberry.