This year, we have around 300 avocados on our tree compared to 30 last year. Must be the bees we "hired" in to pollinate the garden. Roger wants the classic half avocado with vinaigrette in the centre but with so many, I need some variety. I've been playing with this chilled soup (no cooking) and sent it to Meryl (Tankard) for further deliberation.
Avocado & Coconut Soup
For 4 people
1 large or two small ripe avocados
1 spring onion, roughly chopped
1 cup coconut milk
1 cup chicken or vegetable stock
salt to taste
To garnish - 1/2 green apple, finely cubed, some pink pepper corns and/or espellette pepper, (ground roughly in an electric coffee grinder or by hand). BUT while the apple is good, the rest could be anything. The recipe is still on the drawing board.
In a food processor (or blender) mash up the avo with the spring onion and help it along with some coconut milk. (This will chop the onion for you.) When it’s smooth, add the rest of the coconut milk and the stock, either in the blender or all moved to a bowl and whisked. Check for seasoning and check for texture. It might need more liquid so as not to be one of those very thick hippy soups we all suffered in the seventies. It should "flow" like velvet. Chill. For some reason, it won’t go brown like a cut avocado. Must be the other ingredients.
I'm a fan of tap stock (i.e. water) in vegetable soups but here more flavour is needed so get some chicken or vegetable stock. I buy it .
If it’s just RTV and me, I serve it in individual bowls and top it with the apple, in the centre, along with pepper (1) and pepper (2) but when you were here, I used a soup tureen. I put the garnishes at the bottom of the empty individual bowls, and ladled in the soup at the table.
What else could we put on top? Crispy bacon? Fried shallots? Cubed pear? Finely chopped chilli?