After my little foray into grilling avocados, I'm back to using them in a recipe without cooking, which is what I'm used to. It might be interesting to grill the avocado for this soup and add a bit of a smoky flavour, but I just followed the recipe as written. Well, followed it mostly as written. I didn't have any coconut, so I used coconut milk, which I think probably gave the soup a slightly stronger coconut flavour than it was meant to have, but that was okay.
This is a very delicate and subtle soup. Make it in advance and allow the flavours to mingle a bit before you serve it. It takes about five minutes of preparation because everything just gets dumped into the food processor and then you set it in the refrigerator to allow it to get really cold.This recipe is from Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
Cold Avocado Coconut Soup
1 large ripe avocado
1 cup flaked coconut (or coconut milk)
1 cup plain yogurt, as tart as possible
1 large clove garlic
2 hot green chilies
2 tbsp lemon juice
1 tsp coarse salt, or to taste
3 cups water
2 tbsp finely chopped coriander
1. Peel and pit the avocado. Cut off some thin slices for garnish, and wrap in plastic. Put the remaining avocado meat along with the coconut, yogurt, garlic, chilies, cumin, lemon juice, salt and 1 cup of water into the container of a food processor or blender and process until it is thoroughly liquefied. Add another 1/2 cup of water and blend.
2. Transfer the soup to a bowl and stir in the remaining 1 1/2 cups of water. Mix well and chill the soup thoroughly.
3. Serve in soup bowls garnished with slices of avocado and some freshly chopped coriander.