Chilled Avocado and Red Quinoa Soup
Indian Harvest Specialtifoods
This refreshing summer soup mixes two great Latino flavors: avocadoes and quinoa.
1 3/4 quarts chicken or vegetable stock
8 avocados, peeled & pitted
2 tablespoons lemon juice
5 cups light cream
1 teaspoon Tabasco
salt and white pepper to taste
6 cups red quinoa, cooked (about 1 lb. dry)
fresh chives for garnish
1. In a food processor, pulse one quart of stock, the avocadoes and the lemon juice until it reaches a smooth consistency.
2. Pour into large mixing bowl and stir in cream and remaining stock. Mix well and chill until ready to serve.
3. Add salt and white pepper to taste, and mix in red quinoa before serving. Garnish with fresh chives. Try adding crabmeat for a twist.
Note: This recipe makes enough for foodservice or entertaining. Cut down the recipe for home use!
Recipe courtesy of Indian Harvest Specialtifoods.
serving size: 1 cup