Avocado cream with coconut: Submitted by: Denise B. | Date Added: 29 May 2011
Listed in: Soups

1 / 2 cube of vegetable broth instant
4 green onions
1 large clove garlic
1 fresh green chili
1 small bunch cilantro
2 medium avocados
1 cup plain yogurt
2 / 3 cup coconut milk
1 tsp. tablespoons of olive oil
1 pinch granulated sugar
1 / 2 lemon
Salt and pepper

Dissolve bouillon cube in very little boiling water. Fill with ice water for 1 1 / 4 cup liquid.

Peel, wash and chop green onions. Peel and crush garlic. Wash, core and mince the chili.

Wash and dry cilantro. Reserve a few leaves for garnish and coarsely chop the rest.

Turn the avocado flesh into food processor and puree. Add the broth, onions, garlic, chili, cilantro, yogurt, coconut milk, olive oil, sugar and 1 tsp. tablespoon lemon juice. Stir again to obtain a smooth cream.

Salt and pepper to taste. Put refrigerated as long as possible. Garnish with reserved cilantro leaves and crushed black pepper.

Makes 4 servings.

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