Michael
10-12-04, 07:41 AM
Chilled Avacado, Tomatillo and Cucumber Soup with Saffron-Lime Ice by Geoff
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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Saffron-Lime Ice:
Juice of 2 limes
1/4 teaspoon saffron threads, soaked in 1/4 cup warm water for 20 minutes
1 tsp unrefined sugar
1 tsp Hungarian or Spanish paprika, dry toasted
1/2 cup water
1/3 tsp salt
Avacado, Tomatillo and Cucumber Soup:
1/2 yellow onion, cut into 12 inch dice
4 cloves garlic, peeled
1 jalapeno chile
3 ripe avacados, peeled and pitted
8 tomatillos, peeled
1 English cucumber, halved and seeded
1/2 loosely packed cilantro leaves
1 tsp dried oregano, dry toasted
1/4 tsp ground nutmeg
1/4 tsp fresh ground black pepper
Juice of 1 lime
2 tsp light miso
3 cups water
Salt
Cayenne pepper
1/3 cup slived almonds, dry toasted and very coarsely crushed
Instructions:
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To make the ice: mix all ingredients together and pour into a 2" deep pan. Freeze for 4 hours until frozen solid.
To make the soup: heat a large nonstick sauté pan over high heat. Add the onions, garlic, and jalapeno. Dry-toast, stirring frequently, for 7-10 minutes, until half of the onions, garlic, and jalapeno are charred. Remove from pan and let cool to room temperature. Peel and seed the jalapeno. Place the avacado in a mixing bowl with the cooled onion, garlic, and jalapeno. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso, and water. In a blender or using a handheld immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for 2 hours, until well chilled
Additional comments:
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To serve, ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place two teaspoons on each serving of soup. Serve immediately.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Saffron-Lime Ice:
Juice of 2 limes
1/4 teaspoon saffron threads, soaked in 1/4 cup warm water for 20 minutes
1 tsp unrefined sugar
1 tsp Hungarian or Spanish paprika, dry toasted
1/2 cup water
1/3 tsp salt
Avacado, Tomatillo and Cucumber Soup:
1/2 yellow onion, cut into 12 inch dice
4 cloves garlic, peeled
1 jalapeno chile
3 ripe avacados, peeled and pitted
8 tomatillos, peeled
1 English cucumber, halved and seeded
1/2 loosely packed cilantro leaves
1 tsp dried oregano, dry toasted
1/4 tsp ground nutmeg
1/4 tsp fresh ground black pepper
Juice of 1 lime
2 tsp light miso
3 cups water
Salt
Cayenne pepper
1/3 cup slived almonds, dry toasted and very coarsely crushed
Instructions:
-----------------------------------------------------
To make the ice: mix all ingredients together and pour into a 2" deep pan. Freeze for 4 hours until frozen solid.
To make the soup: heat a large nonstick sauté pan over high heat. Add the onions, garlic, and jalapeno. Dry-toast, stirring frequently, for 7-10 minutes, until half of the onions, garlic, and jalapeno are charred. Remove from pan and let cool to room temperature. Peel and seed the jalapeno. Place the avacado in a mixing bowl with the cooled onion, garlic, and jalapeno. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso, and water. In a blender or using a handheld immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for 2 hours, until well chilled
Additional comments:
-----------------------------------------------------
To serve, ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place two teaspoons on each serving of soup. Serve immediately.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.