Avo, lime and cu­cum­ber cold soup with ‘crou­tons’

Serves 6-8 Takes 30 mins

Your Family - - Contents -


2 av­o­ca­dos, peeled and pit­ted ½ cu­cum­ber juice of 1 lime

1 gar­lic clove, crushed 30ml tahini (op­tional) 5ml ground cumin hand­ful co­rian­der, chopped + ex­tra 375ml veg­etable stock + ex­tra


1 avo­cado, cubed 60ml cake flour

1 egg, beaten 160ml panko or plain dry bread­crumbs sun­flower oil, for deep-fry­ing 1 For the soup, blitz to­gether all the in­gre­di­ents un­til smooth. Thin out with ex­tra stock to your lik­ing. Sea­son.

2 For the crou­tons, cover the avo in sea­soned cake flour. Work­ing in batches, dip in egg and then in bread­crumbs to coat. Deep-fry in batches in hot oil for about 1 minute or un­til golden brown. Drain on pa­per tow­els. Serve with soup and ex­tra co­rian­der scat­tered over.

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