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2 tb Avocado oil
1 tb Walnut Oil or 3 T. Fruity
olive oil
1 md Yellow Onion, chopped
4 Cloves garlic, peeled and
Minced
1 Piece of Ginger,1 1/2 inches
Long, peeled and minced
3 Serrano or jalapeno chili
Peppers, stemmed, seeded and
Minced
4 c chicken stock
3 Ripe Avocados, preferably
The Haas variety
2 Limes
1/2 c Sour cream
2 tb Half-and-half
1/4 c Cilantro leaves, very finely
Minced
1 ts Ground Coriander
Salt
1 bn Radishes, 10-12
Black pepper
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.
From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
Posted By: Charles Walstrom 2/93
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