Avocado Soup with Coconut Milk
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0
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
The prepared soup can be stored in the refrigerator for no more than 2–3 hours. Source: John Doe.
Ingredients
- Avocado - 3 pieces
- Coconut Milk - 7 fl oz
- Lime - 2 pieces
- Water - 7 fl oz
- Red Long Chili Peppers - to taste
- Salt - to taste
- Rye Bread - 6 slices
- Olive Oil - to taste
- Marinated cherries - 12 pieces
- Onion - 1 head
- Cilantro - 6 stems
- Flaky sea salt - to taste
- Toasted Cumin Seeds - to taste
Step by Step guide
Step 1
Peel the avocado, blend the flesh with coconut milk, lime juice, and water. Season with salt and pepper to taste and refrigerate.
Step 2
Peel and chop the onion.
Step 3
Cut the tomatoes into quarters.
Step 4
Toast the bread, drizzle with olive oil. Top the bread with onion, tomatoes, garnish with cilantro leaves and cumin seeds. Serve with the soup.
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