Posts tagged Summer Soups
Mayan cold avocado soup with ginger: Sopa fria de aguacate con jenjibre
Aug 9th
This recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into an unappetizing brown. Tossing with lime juice will prevent some of this, but cutting avocados is not a “do ahead” recipe step. If buying coriander (cilantro) seeds in Mexico to grind at home, remember that seeds dyed pink are for planting only. Buy seeds for cooking at a supermarket or a market stall that sells chiles and spices.
2 tablespoons olive oil¾ cup chopped onion1 tablespoon minced garlic1 piece ginger root, about 1 ½ inches long, peeled and minced2 jalapeño chiles, seeded and minced4 cups chicken stock, thoroughly defatted3 ripe avocadosjuice of 1 lime½ cup Mexican crema or crème fraiche (or use regular sour cream thinned with a little milk)½ teaspoon ground corianderchopped cilantro for garnish
Heat the oil in a saucepan, add the onion and sauté until transparent. Add the garlic, ginger and chiles, and sauté for 5 minutes more, taking care not to brown the garlic. Add the stock, simmer for 5 minutes, remove from heat and allow to cool.
Peel, seed and chop the avocado, tossing it with the lime juice. Place the stock and avocado in a blender, and puree until smooth. This will have to be done in two batches. Add salt to taste.
Place the soup in a container and cover with plastic wrap, pressing down lightly so that the surface of the soup is covered with plastic. Chill for at least 30 minutes.
While the soup is chilling, mix the crema with the ground coriander. Chill mixture while the soup is chilling.
When ready to serve, stir or swirl in the crema and garnish with chopped cilantro. Makes 4-6 first course servings.
Link to source article
Cool and refreshing: Mexican summer soups
Cold watermelon and tomato soup: Sopa fria de sandia y jitomate
Aug 8th
Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish.
1 pound ripe tomatoes, peeled and seeded, cut into chunks1 small, ripe watermelon, rind and seeds removed, cut into chunks¾ cup ice water1 sprig parsleyjuice of 1 small lime1 tablespoon red wine vinegarsalt to tastefresh mint sprigs for garnish (optional)
Place all ingredients except the salt and mint in a blender and puree until smooth. Taste and add salt if desired.
Chill for at least an hour, ladle into bowls or consommé cups, and garnish with mint sprigs if desired. Makes 6 appetizer servings.
Link to source article
Cool and refreshing: Mexican summer soups
