Travel Reference
In-Depth Information
209
Chilled Avocado Soup with
Citrus-Cured Santa Barbara
Spot Prawn
SOUP
In a blender, mix avocado pulp, juice of 2 lemons,
yogurt, chicken broth, and chopped jalapeño. Add
salt and pepper to taste, and more lemon if needed.
Add more chicken broth, as needed, for a smooth and
slightly thick consistency—keep in mind the soup will
set during chilling. Chill for at least 4 hours.
8 ripe avocados, peeled and rough
chopped
2-4 lemons, juiced
1 cup yogurt
2 cups chicken broth, chilled
½ jalapeño, seeded and chopped
Salt and pepper to taste
About ½ hour before serving, dice prawns (¼ inch) and
mix in a bowl with shallots, lime juice and zest, salt,
and white pepper. Let cure for at least 15 minutes, up
to 30. Right before serving, strain juices from bowl and
add the chopped chives to prawns.
REST OF DISH
1½ pounds spot prawns (whole),
peeled
2 shallots, chopped
2 limes, juiced
1 teaspoon lime zest
(and 1 teaspoon of lime and
lemon zest for décor)
Ladle the chilled soup into individual soup bowl (or
martini glass), and spoon the prawns in the center. Top
with a couple sprigs of chives and pinch of lime and
lemon zest for decoration.
Salt and white pepper
2 tablespoons fresh chives,
chopped (and a few sprigs
for décor)
