INGREDIENTS

INSTRUCTIONS

Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and
add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the
peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes
and remove from heat. While the stock and vegetables are simmering, cut the
Avocados in half and seed and peel them. Chop the Avocados, toss them with
the juice of 1 lime and place about half the Avocado in a blender
container. Add hot stock and vegetables until container is about 3/4 full
and process until the mixture is smooth and liquid. Chill the soup
thoroughly, preferably for several hours. To make the cilantro cream, stir
the sour cream and half-and-half together, add the chopped cilantro, the
remaining chili pepper, the ground coriander and salt to taste. Chill until
you are ready to use it. Cut the radishes in small julienne and toss with
the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt
to taste. Chill until you are ready to use them. Taste the chilled soup and
add salt and more lime juice to taste. Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon of
julienned radishes.
Variation This soup is also delicious when served hot and is an ideal
opening to a hearty Mexican meal.

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