Chilled Avocado Soup – Beat The Heat With This Recipe
May 17, 2009
As Summertime approaches, at least for us here in the Midwest US, I am always looking for recipes that not only compliment the weather, but also take advantage of the seasonal produce.
I obtained this recipe from Dossie at Pemos Restaurant in Nevis, West Indies. Located just beyond the Nisbet Plantation Beach Club as you come from the airport, Pemos is often overlooked by both visitors and guidebooks alike. A shame that is too, as Pemos offers local and regional dishes at a mere fraction of the cost of the better known Nevis restaurants…and most of the time the food is better too!
When in Nevis, be sure to look up this fine eatery, and experience the “real” Nevis.
2 Ripe large avocados (also known in the Caribbean as “Yard Pears”)
4 Cups cold chicken stock
2 Tablespoons freshly squeezed lime juice
1/4 Teaspoon finely minced Scotch Bonnet or Habanero pepper
Kosher or Sea Salt and freshly ground black pepper to taste
1 Medium sliced tomato for garnish.
Peel the avocados and purÃ©e them in a food processor until they obtain a smooth texture. Add the purÃ©e to the chicken stock, stirring well so the ingredients are well combined. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator for at least one hour before serving. Garnish with fresh slice tomato halves and serve cold.
Note: a dollop of sour cream would be a nice garnish too, or maybe some freshly chopped Cilantro!