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 broth powder
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
Sweet potato fritters
1  sweet potato, peeled and thinly sliced
 vegetable, corn, or peanut oil
Oregano vinaigrette
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
 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.

Ease of Preparation: Moderate

Preparation Time: 30 min
refrigerate until chilled

Cook Time: 20 min

Servings: 6

Recipe By: Fiona Dunlop

From:  Mexican Modern
Used with permission of Interlink Publishing Group