Sunday, 13 March 2011

no-cook spicy chilled vegan avocado soup

You know that scene in Bridget Jones' Diary? You know, the one that sent a gazillion women around the world swooning?

"But the thing is, um, what I'm trying to say, very inarticulately, is, that um, in fact, perhaps despite appearances, I like you. Very much."

"Ah, apart from the smoking, and the drinking, the vulgar mother... and the verbal diarrhea."

"No, I like you very much. Just as you are."

(cue Van Morrison crooning Someone Like You in the background)


avocado

Okay, I have a confession to make. I don't like avocado, just as it is.

Sure, I enjoy some avocado in my salsa, and I was really rather fond of them in these banana avocado pancakes. But a little manipulation is always in order when I prepare an avocado dish: to make it work for me, its uniquely odd taste has to be offset by other elements in the dish and be almost imperceptible.

Which brings us to this delectably refreshing no-cook chilled spicy avocado soup. What do I like about this soup? Well, I like that no cooking is required. I like how it can be made so quickly and easily with just a trusty knife, blender and refrigerator. I like how it is not just lightly chilled - but unreservedly icy cold. I like how it tastes so clean and light, thanks to the raw vegan ingredients. I like that it has the creaminess of avocado and the feistiness of lime, chilli, garlic and mint. I like that it is so easy to wash up afterwards.

In fact, I think I like it, very much. Just as it is.

no-cook spicy chilled avocado soup - the thick, creamy version.

no-cook chilled spicy vegan avocado soup appetizer (serves 4)

chopped flesh of 1 small avocado
juice of 1/2 lime (approx. 1 tablespoon)
1 - 2 small hot chillies, chopped (include the seeds if you like it spicy - I do!)
1 small clove garlic, minced
4 mint leaves
1/4 teaspoon salt
water and ice cubes

- Combine avocado, lime juice, chillies, garlic, mint leaves and salt in a bowl. Gently mash and mix with a fork, cover and set aside in the fridge for at least half an hour to let the flavours marry.
- When serving time beckons, blend all ingredients till smooth, adding water and ice cubes gradually to achieve your ideal dilution and consistency. I made both a thick and a thin version and surprisingly preferred the latter. Do a taste test as you go along!

- Serve this icy-cold spicy avocado soup immediately with with the option of salt and black pepper on the side, plus a wedge of lime.

(Tip: you can adapt this recipe to make a great avocado dip as well - instead of following the steps above, blend all ingredients together without the ice cubes and just a splash of water, then chill in the fridge for at least an hour before serving.)

for a super cool, light and refreshing soup, use more water and ice. tada!

25 comments:

  1. Eeep! It's like you're inside my mind right now! I, too, don't much like avocado plain, but have a super ripe one on the benchtop and was going to google "raw avocado soup" for a recipe later tonight. And then you came along. Eeep!

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  2. Yay for my mind-reading powers! Would love to hear how it works out for you if you try this. :D

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  3. BEAUTIFUL. It's only just clicking into spring now, and I can't wait for the heat to kick in to give this a red hot go. Thank you!

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  4. Soup looks absolutely delicious, awesome pictures.

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  5. When I was in college, I made the mistake of trying to eat a whole avocado for a meal (it was my first avocado). First of all, I felt stuffed after only a quarter of it because of all the fat. second of all, it just wasn't that tasty! I do love it in other contexts though and this soup sounds so delicious!

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  6. I love how avocado makes everything so creamy and soft and I do love the taste of avocado so this is perfect!

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  7. Ha, I am never a big fan of avocado till now. The easiest way I have eaten them is as a spread on toast....weird, isn't it? This soup looks good!

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  8. I usually drink avaocado smoothie, but avocado as soup sounds great too...!!

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  9. I love avocado as it is! But never heard of avocado soup before so this is one heck of an interesting recipe!

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  10. Joanne, I agree! It's surprisingly filling and the richness means I usually only have it in little doses. I think that's why I like this soup thin and icy cold - those characteristics make it really easy to drink!

    Thanks Maria, tigerfish, Cooking Gallery and Michelle! :)

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  11. This looks so simple and lovely! I actually do love avocado in any form, but have never had a chilled avocado soup. Yum!

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  12. Mmmm I'm not a fan of avocado either (only in guacomole), but if a non-fan says it's good, it most probably is! :)

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  13. No cook? I love this recipe!! Thanks for sharing.

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  14. I just might be an avocadoholic, I love the critters from their voluptuous, smooth texture to their rich, fatty flavor. Topped with a squirt of lime or a dab of homemade mayo, mmmmmmmmmmmmm plain avocado is my thing. That said, your soup sounds beyond tempting. Thanks for the inspiration.

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  15. I love this soup. It's so refreshing and full of flavour AND no cooking required!! Love it!

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  16. Fantastic photos ! and the soup looks delicious.

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  17. Thanks SeattleDee (you avocadoholic, you!), Ellie and Dimah!

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  18. I hadn't heard of avocado soup or eating cold soup for that matter (but you're the foodie!) I may try the recipe sometime. :)

    Have you tried pasta with avocado, tomatoes and fetta chese? I recommend it, although i should admit I quite like avocados.

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  19. wow so simple and lovely!

    I just started this healthy food photo sharing site: http://healthfreakfood.com/

    I would love it if you submitted your pretty food photos!

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  20. R.A. - I think I've tried something similar and liked it. Thanks for the reminder!

    Jennifer and Jaclyn - thank you! I'll check out your site. :)

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  21. I'm thinking this might be great served as shooters. Thanks!

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  22. I love avocados in every way!
    I'm gonna definitely try it!

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