Sunday, July 20, 2008
Ultrafast Avocado Soup
Yay! Another recipe to put in the "don't want to ever make again" file!
I've been reading/watching Mark Bittman's recipes and blogs from the New York Times now for almost a year and I think this is the first recipe I've actually tried. The recipe is so easy that in his video blog he didn't even need speak. I thought, "This recipe is for me!"
I sure wish I had actually read the recipe. Maybe that would have helped? Because when I made it it was way too thick and rich. Now that I see his written recipe I realize maybe I didn't add enough milk? Regardless, I won't be trying this again soon. BUT, the shrimp skewers were fine and on sale pre-prepared for $1.50/skewer at WF it was quite the bargain. Too bad a few shrimp don't make for a filling meal.
Recipe: Ultrafast Avocado Soup
Time: 10 minutes, plus chilling
About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
3 cups milk, preferably whole
Salt and cayenne pepper to taste
2 tablespoons freshly squeezed lime juice, or to taste
A handful or more of small cooked shrimp
Chopped fresh cilantro or parsley leaves.
1. Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).
2. Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.
Yield: 4 servings.