Chilled Cream of Avocado Soup
Aromatic herbs contrast with hot chili, subtle avocado with coconut if you can't find the chili-flavored version. For a sharper flavor, add a spoonful of white wine vinegar.
2 large avocados, about 1 pound, peeled and pitted
1 1/2 cups serrano chilies
2 tablespoons sour cream
3 1/2 fluid ounces coconut milk
10 fluid ounces
chicken stock 1 1/2 teaspoons
coriander seeds, crushed
1/4 teaspoon dried
oregano salt, to taste
2 ounces green apple, cored and diced
2 ounces cucumber, peeled and diced
1 tablespoon chili-flavored shredded coconut
1 sweet potato, peeled and thinly sliced
vegetable, corn, or peanut oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt finely ground
white pepper 2 teaspoons dried
oregano 1 tablespoon finely chopped fresh oregano
4 fluid ounces olive oil
In a food processor, blend the avocado, chilies, sour cream, coconut milk, and chicken stock. Add the coriander seeds, oregano, and salt to taste. Strain and refrigerate until chilled.
To make the sweet potato fritters, heat 1/2 in of oil in a frying pan over high heat. When the oil is hot, add the sweet potato slices and reduce heat to medium. Slowly fry the sweet potato slices until just golden and slightly crisp. Remove from the oil and lay on paper towels to absorb the excess oil.
To make the oregano vinaigrette, whisk the vinegar with the mustard and season with salt and pepper. Add the dried and fresh oregano, then the olive oil and beat to blend well.
Serve the chilled soup in individual bowls, topped with a splash of oregano vinaigrette, diced apple and cucumber, a couple of sweet potato fritters, and a sprinkling of chili-flavored coconut.
