Avocado Soup with Coconut Milk
6 servings
40 minutes
Avocado soup with coconut milk is a delicate and exotic dish inspired by European cuisine with hints of tropical countries. Avocado, known for its creamy texture and light nutty sweetness, pairs beautifully with aromatic coconut milk to create a velvety base. Lime adds a refreshing tang balanced by spices. This soup is served chilled, making it perfect for hot days. A garnish of rye bread with olive oil, onion, and cherry tomatoes provides a pleasant contrast of textures and flavors — crunchiness, juiciness, and fragrant herbs. It works well as an elegant appetizer before the main course or a light dinner. A great choice for those who appreciate unusual flavor combinations and seek culinary discoveries!
1
Peel the avocado, blend the flesh with coconut milk, lime juice, and water. Season with salt and pepper to taste and refrigerate.
- Avocado: 3 pieces
- Coconut milk: 200 ml
- Lime: 2 pieces
- Water: 200 ml
- Ground red pepper: to taste
- Salt: to taste
2
Peel and chop the onion.
- Onion: 1 head
3
Cut the tomatoes into quarters.
- Cherry tomatoes: 12 pieces
4
Toast the bread in a toaster, drizzle with olive oil. Top the bread with onion, tomatoes, and garnish with coriander leaves and cumin seeds. Serve with soup.
- Rye bread: 6 pieces
- Olive oil: to taste
- Onion: 1 head
- Cherry tomatoes: 12 pieces
- Cilantro: 6 stems
- Coarse sea salt: to taste
- Caraway seeds: to taste
