This is the first of a series of experiments for making avocado soup. I used the Flavor Bible extensively to decide how to balance spices and ingredients and I have an idea about a few options for soup. Here is soup number one, I hope some of you have a chance to make it and let me know how we can enhance it even further.
For 6 small bowls, you need:
3 medium avocados, peeled, chopped
3 small tomatoes, chopped
4-5 sun dried tomatoes
1 tbsp sea salt
4-5 large basil leaves
1 large spring onion
1 cup plain yogurt
1 1/2 cups water
Mix everything in a blender and voila! You will really enjoy some pine nuts and toasted cumin on top, I promise. It was lunch time when I made it, so I added a serving of my famous Mock Bread and had a wonderful meal.
I suggest you use very small bowls to serve this soup, not more than 6-7 oz (180-200 ml). It would be great with Mexican or Greek food, and a wonderful addition to spicy toast or Mock Bread.
I hope my next few projects work out fine, keep your fingers crossed for the avocado/grapefruit experiment!