day.).
2. FINISH SOUP Remove bones from slow cooker
For the soup: In a medium nonstick skillet,
For avocado soup, puree avocados, lime juice, apple juice, 1 3/4 cup buttermilk and 1/2 the chili pepper. Season to taste then chill.
Heat oil in a pan and saute shrimp for about 4 mins, turning as necessary, then season. Skewer 5 shrimp and 2-3 lime wedges onto 4 skewers.
Serve chilled soup with a little of the remaining buttermilk and garnish with chili and black pepper and skewers on the side.
Puree cucumbers, onion, garlic and yogurt in a blender. Season, cover and chill for 2 hours.
To finish, season chicken strips and thread onto skewers. Heat oil in a pan and sear skewers, in batches, for about 6 mins, turning frequently. Serve chilled soup with radishes and chicken skewers.
aper towels.
Divide the chilled soup between four bowls. Serve with
risp and golden.
Serve chilled soup with croutons and extra mint
Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.
over and refrigerate until quite chilled and ready to serve.
njoy.
Like most chili recipes, this one tastes better the
alt & pepper in the soup!).
CHILLED AVOCADO SOUP TOPPED WITH CRAB:
ice. Stir into the pureed soup mixture and then stir in
dvance or used for other recipes calling for vegetable broth or
heese smooth- and serve the soup in chilled bowls, sprinkle with the
ntil completely incorporated. Refrigerate until chilled, at least 30 minutes.
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
he reserved cucumber. Spoon the chilled soup into serving bowls. Top with
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.