Chilled Avocado And Rocket Soup With Tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Superchefs | 1 | Servings |
INGREDIENTS
| 2 | Ripe avocados | |
| 1 | Bunc rocket leaves | |
| 3 | Spring onions | |
| 3 | Lemons, Juice of | |
| 1 | Garlic clove | |
| 150 | Ml, 5-6fl oz creme 150 | |
| to 200 | ||
| fraiche | ||
| 1 | c | Ice cubes |
| 1 | Piec fresh root ginger | |
| grated | ||
| Water if needed | ||
| Salt and pepper | ||
| 3 | Ripe fresh tomatoes, seeds | |
| removed and | ||
| cut into small dice | ||
| 2 | T | Chopped parsley |
| 3 | T | Olive oil |
| 1 | T | Balsamic vinegar |
INSTRUCTIONS
Put all the ingredients together and liquidize. For the tomato salsa: Combine all the ingredients in a mixing bowl. Spoon over the soup on top of croutons. Serve with bruschetta: ciabatta bread, whole garlic cloves and a little olive oil. Rub the pieces of garlic over the bread and drizzle with the oil. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1324
Calories From Fat: 809
Total Fat: 91.9g
Cholesterol: 149.7mg
Sodium: 2631mg
Potassium: 1441.2mg
Carbohydrates: 65.6g
Fiber: 20.7g
Sugar: 6.7g
Protein: 74.5g