Chilled Summer Avocado Pea Soup
Served hot or cold, this creamy savory sweet soup is a refreshing take on a meal served in a bowl. A garnish of sour cream and crunchy garlic oil creates an intriguing blend of flavors.
Equipment
- Blender
- Small saucepan
Ingredients
- ¼ cup extra virgin olive oil
- ¼ tsp cumin seeds
- ¼ tsp coriander seeds
- 2 garlic cloves, finely chopped
- salt to taste
- 1½ cup frozen peas, thawed
- 2 large ripe avocados, peeled and seeded
- ½ medium sized cucumber, peeled and cut into chunks
- ½ medium sized cucumber, peeled and finely diced
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 ⅔ cup cold water
- 1 small green chili, seeded and finely diced
- ¼ cup sour cream
- dill fronds
Instructions
MAKE THE CUCUMBER GARNISH
- Place diced cucumbers into a bowl. Add diced green chili, 1 tbsp. lemon juice and a pinch of salt. Stir to combine. Place into the fridge to cool and marinate.
MAKE THE CRUNCHY GARLIC OIL
- NOTE: Cumin is a strong flavor. Too much will create a bitter and noxious overtone to the dish. In small amounts, it adds aroma and sweetness. I suggest that you start with ¼ tsp. of seeds and add more according to your palate. Cumin powder can be substituted. It is more concentrated. Start with ⅛ tsp. The same applies to coriander which is not as strong as cumin but could overwhelm a dish if not applied carefully. Having said that - don't fear the spices! They add a wonderful aroma and intrigue to the soup.
- NOTE: Garlic oil is delicious served over a baked potato or pasta. Make extra and keep in a sealed jar in the fridge. It should keep for a week.
- Add 2 tbsp. of extra virgin olive oil to a small saucepan.
- Add cumin seeds, coriander seeds, garlic and a pinch of salt.
- Cook over a low heat for about 6 minutes, stirring often, until garlic is soft. Do not let the garlic brown or burn. Monitor the temperature of the oil. If it bubbles, remove the pan from the heat and return it when the oil has lowered in temperature. If the garlic begins to brown, remove the pan from the heat and return it when the temperature has lowered. When the garlic can be mashed with the back of a spoon, remove the oil and the garlic from the pan and place into a container to cool.
MAKE THE SOUP
- Add peas, avocado, cucumber chunks, 1 tbsp. lemon juice, lemon zest, 2 tbsp. olive oil, and 1 cup water to the blender. Puree into a smooth soup. In increments, add salt to taste. Pulse a pinch at a time into the soup. Add more water to thin soup to a satisfactory texture.
- Place blender of soup into the fridge to chill. This allows time for the flavors to meld, especially the aromatic sweet brightness of the lemon zest. The soup can keep for 2 days before losing its luster. When ready to serve, pulse the soup to blend and refreshen the flavors.
- NOTE: Enzymatic browning is a chemical reaction of compounds in food with oxygen. It is safe, but doesn't look appealing. Avocado will turn brown when exposed to air. The addition of lemon juice in the soup helps to stop this. Keep the blender lid on the vessel. A piece of plastic wrap placed directly on top of the soup will help to keep the color.
SERVE IT UP!
- Divide the chilled soup into bowls. Garnish with a dollop of sour cream, the diced cucumber condiment, garlic oil and a large sprig of dill.