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COOKING WITH
CHILLED AVOCADO SOUP
Blend at high speed for about 15
seconds then empty the contents into a
soup tureen or bowl. Now stir in the
soured cream, yoghurt and the rest of
the stock, then whisk it a bit to get
it all blended evenly. Cover the soup
and chill very thoroughly for several
hours.
Note: Only make this soup on the day
you intend to eat it, because if it s
kept too long it tends to discolour.
Recipe anecdote: This is a very well
known Mexican recipe that I love to
serve during the summer.
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