Soup Cookbook

Directions

• Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.
• Saute for 5 minutes and add garlic, ginger and 2 of the peppers.
• Saute for another 5 minutes.
• Add the stock, simmer for 10 minutes and remove from heat.
• While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.
• Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.
• Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid.
• Chill the soup thoroughly, preferably for several hours.
• To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste.
• Chill until you are ready to use it.
• Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste.
• Chill until you are ready to use them.
• Taste the chilled soup and add salt and more lime juice to taste.
• Ladle it into chilled soup bowls.
• Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.
• Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.