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Avocado Overload

27/9/2017

8 Comments

 
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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?


8 Comments
Roger Bincent
27/9/2017 07:42:17 pm

Great crop this year thanks, I think, to the bees I hired last year. Delicious.

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meryl tankard link
2/10/2017 06:07:22 pm

I love Cath's delicious avocado soup ! It is scrumptious ! I made it last year for Christmas in Sydney. It is such a joy to find those fresh crunchy apple pieces and pink peppercorns combined with the creamy avocado and coconut milk... just perfect !! All my friends were SO impressed. Its an ideal entree on a hot summer's night and seems so exotic and yet simple and clean. Wonderful combination of all my favourite flavours...and easy to make.
Thank you Cath !

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Linda Westacott
2/10/2017 06:27:27 pm

Cold soup leaves me chilled to the bone, in fact it almost makes me gag. I prefer RV'S idea of eating it simply with vinaigrette, no to cold soup

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Cath Kerry
2/10/2017 10:05:23 pm

I'll remember that, Linda. On the other hand, warm or grilled avocado is pretty gruesome.

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Rosemary Luke
4/10/2017 06:16:15 am

Your avocados are the best I've ever tasted. So good that I think I would generally stick to avo vinaigrette. But I love cold soups and would like to try your recipe when I get back. The avocado/coconut combination is appealing.
On a sad note, I bought two firm avocados at Borough market, left them on the bench for two days, and they turned to mush without my noticing. (Too busy out having a stunning meal at Ottolenghi.)
Where do you stand on guacamole? And I suppose smashed avocado on toast for that meal of the day I shouldn't be eating is out of the question?

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Cath Kerry
4/10/2017 07:24:50 am

Guacamole is wonderful. Why wouldn't it be? Even a bastardised version is a good combo of smooth creaminess balance with the sharp acid of tomato.
Smashed avocado on toast is delicious. The joke that went viral was not about the avocados, rather about Bernard Salt's comment that perhaps "youth" couldn't afford the deposit on a house because of all the avocado breakfasts they were spending their money on.
Enjoy Ottolenghi!

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Gemma Easton
5/10/2017 08:59:57 pm

Wow, I never considered this combination. I'm excited to give this a crack.

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lizzie smith
11/10/2017 11:15:52 pm

your avocado soup sounds just what I need to try ---I can't go a day without having one -- sometimes have one for breakfast- some days just have two for lunch .I was 42 when I tasted my first avocado and I truly believe my daily "dose " of them have kept my weight at the same number ???
your suggestion --- having slices of chilli on the soup is a winning idea !!!!!
you are a brilliant soup creator so I know I'll be right if I follow your plan ----
''"Chris, make it 6 avocados when you go to the market !!!"
thank you dear Cath XXX

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