Chilled Avocado Soup With Spiced Cream Recipe
Fusion cuisine
About this recipe
A refreshing Jain-friendly avocado soup perfect for dinner, featuring a creamy texture and a hint of spice from the coriander cream. This no-bake recipe is ideal for solution seekers looking for a quick yet satisfying meal.
Ingredients
- 1 Bunch Nectr Desi Coriander Leaves (Chemical Free)
- 250 ml Dabur Hommade Lemon Juice (Bottle)
- 250 ml Coco Mama Coconut Milk
- 100 g Jk Jeera Powder / Cumin Powder
- 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
- 100 g X 3 Mtr Coriander Powder Combo
- 1 ltr Wow! Coco Charge Tender Coconut Water
- 100 g Tata Sampann Whole Spices Cumin Seed
Instructions
- 1. In a blender or food processor, blend tender coconut water with lemon juice, coconut milk, 2 cups of ice water, ground cumin, and flavored salt to taste until smooth.
- 2. Transfer the blended soup to a large bowl.
- 3. Thin the soup with additional ice water to reach your desired consistency. Cover the bowl with plastic wrap and chill the soup in the refrigerator for at least 2 hours and up to 4 hours.
- 4. Prepare the spiced cream by mixing chilled coconut milk with coriander powder and a pinch of flavored salt. Stir well to combine.
- 5. Serve the chilled soup in bowls, drizzling the spiced cream on top and garnishing with fresh coriander sprigs.