Mexican Avocado Soup
Chef Maria De Guzman of Chef Maria Maria
DATE: Friday, October 4th, 2013
IngredientsIngredients for 4 Bowls
3 large avocados pitted, peeled, and mashed.
2 cups of coconut milk
3 tablespoons of minced red onions.
2 minced garlic cloves.
2 minced jalapeno peppers without seeds.
Juice of 2 lemons.
1 teaspoon of cumin.
Dash of sea salt and pepper to taste.
For the Optional Garnish:
Dash of powdered cayenne pepper.
1 tablespoon of shredded Monterey Jack cheese.
1 tablespoon of sour cream.
1 tablespoon of goat yogurt.
Blend all ingredients to a paste in a food processor. Could add a little more coconut milk if itâ€™s necessary to thin the Avocado Soup. Or one could change the coconut milk for vegetarian broth.
Pour into a container and chill in the refrigerator for at least an hour or for up to a day.
Season, and serve garnished with a dash of powdered cayenne pepper, Monterey Jack cheese, a teaspoon of sour cream or goat yogurt. Served chilled or heated.