I know most parts of the world are experiencing extended winters right now. But it is quite the other way round in Africa. Summer should have ended a almost a month ago and it should have been raining cats and dogs by now. I have been trying to cool off by drinking loads of fresh fruit juices, lassis and stuff. Apart from these, I have also been eating a lot salads and a lot of this soup. I first tasted this soup at a friends place in Dar. This soup was refreshing, cool and filling without weighing too much. It was just perfect for the warm humid climate of Dar.
I have made this soup quite a few times since then and each time, I have fallen in love with this soup all over again. This soup is elegant, rich, creamy and insanely easy to prepare. Just mix all the ingredients in a blender, blend and eat. Can a soup get any easier than that?
The surprising this thing about this soup is that, it does not contain any cream. It does have butter milk but the rich, velvety texture, mostly comes from the avocados. The blending, fills the mixture with air making the soup light and airy. I suggest adding more stock if you prefer a thinner consistency. You could top it with cream or sour cream and tomatoes if you prefer a richer soup. But then soup is tastes delicious on it's own
Chilled avocado mint soup recipe:
Preparation time: 15min
Cooking time: nil
Juice of one lemon
Spring onions- 2, finely chopped
Coriander leaves- 2 tbsp
Mint leaves- 2tbsp
Green chilies- 1, finely chopped
Vegetable stock- 1-1/2 cups
Chilled butter milk- 1-1/2 cups
Cumin powder- 1/2 tsp
Salt to taste
Black pepper powder- to taste
Chili flakes and mint leaves to garnish
- Peel and dice the avocado only before making the soup. Drizzle lemon juice all over the avocado while cutting.
- Place all the ingredients in the blender jar and process till well blended.
- Pour into a bowl and refrigerate till ready to serve.
- Garnish with chili flakes and mint leaves and serve.