Chilled Avocado, Tomatillo, and Cucumber Soup

  1. To make Saffron-Lime Ice: Combine all ingredients in mixing bowl, and pour into shallow baking pan.
  2. Freeze 3 to 4 hours, or until frozen solid.
  3. To make Avocado, Tomatillo and Cucumber Soup: Heat large nonstick saute pan or skillet over high heat.
  4. Add onion, garlic and jalapeno.
  5. Dry-roast ingredients, stirring frequently, until half garlic, onions and jalapeno are charred.
  6. Remove from pan, and cool to room temperature.
  7. When cool enough to handle, seed jalapeno.
  8. Place avocados in mixing bowl with cooled onion, garlic and jalapeno.
  9. Add tomatillos, cucumber, cilantro, oregano, nutmeg, pepper, lime juice, miso and water.
  10. Blend ingredients in batches until smooth, combining pureed ingredients in large bowl.
  11. Add salt and cayenne to taste.
  12. Refrigerate until well chilled.
  13. To serve, ladle soup into 6 cocktail or similar glasses.
  14. Sprinkle one-sixth toasted almonds over top of each serving.
  15. Using tines of fork, scrape 2 teaspoons saffron-lime ice crystals from pan over each serving.

saffron threads, unrefined sugar, paprika, water, salt, yellow onion, garlic, jalapeno chile, avocados, cucumber, cilantro, oregano, ground nutmeg, freshly ground black pepper, lime, light miso, water, salt, ground cayenne

Taken from www.vegetariantimes.com/recipe/chilled-avocado-tomatillo-and-cucumber-soup/ (may not work)

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