Avocado Soup with Coconut Milk
Soups • European
Description
The prepared soup can be stored in the refrigerator for no more than 2–3 hours. Source: John Doe.
Ingredients
- Avocado 3 pieces
- Coconut Milk 5 fl oz
- Lime 2 pieces
- Water 5 fl oz
- Red Long Chili Peppers to taste
- Salt to taste
- Rye Bread 6 slices
- Olive Oil to taste
- Marinated cherries 12 pieces
- Onion 1 head
- Cilantro 6 stems
- Flaky sea salt to taste
- Toasted Cumin Seeds to taste
Step-by-Step Guide
Step 1
Peel the avocado, blend the flesh with coconut milk, lime juice, and water. Season with salt and pepper to taste and refrigerate.
Step 2
Peel and chop the onion.
Step 3
Cut the tomatoes into quarters.
Step 4
Toast the bread, drizzle with olive oil. Top the bread with onion, tomatoes, garnish with cilantro leaves and cumin seeds. Serve with the soup.
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