This thick, clean-tasting
soup cries out "tropics"--bright plumage with the bite
of pepper and lime. Chances are you won't be able to find the
creamy thin-skinned purple avocado varietals native to the Ivory
Coast, but buttery Haas avocados are just as good.
2 very ripe avocados
4 cups cold chicken or vegetable stock
2 Tablespoons lime juice
1 Tablespoon plain yoghurt
2 hefty dashes of Tabasco sauce
salt and black pepper
Garnish: 4 paper-thin slices of lime and Tabasco sauce
Dump the avocado flesh
into a blender and puree. Add the stock and continue processing
until smooth. Blend in the lime juice, yoghurt, Tabasco sauce,
and salt and pepper. Refrigerate for at least one hour. When
ready to serve, spoon into bowls, top each with a thin lime
slice, and sprinkle a bit of Tabasco sauce over each portion
Serves 4.
country : Ivory Coast
course : soup
source : Patty McDuffy [IRE_tag]